Ingredients:

  • 1 medium butternut squash, peeled and cubed (approx. 3 lbs / 1.3kg)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp dried sage or thyme
  • 1 tbsp unsalted butter
  • 1 medium shallot, finely diced (approx. 2 oz / 60g)
  • 3 cloves garlic, minced (approx. 15g)
  • 1 ½ cups uncooked orzo pasta
  • 4 cups low-sodium vegetable broth
  • ½ cup dry white wine
  • 4 cups fresh baby spinach, washed
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, pepper, and dried herbs on a baking sheet.
  3. Roast for 20–25 minutes, flipping halfway through, until the edges are mahogany-colored and the flesh is tender.
  4. Remove about 1 cup of the roasted cubes and set them aside for garnish; the rest will be used for the sauce.
  5. In a large skillet over medium heat, melt the butter. Sauté the shallots until translucent (about 3 mins), then add garlic and cook until fragrant.
  6. Add the dry orzo and stir for 2 minutes to slightly toast the pasta.
  7. Pour in the vegetable broth and white wine, simmering until the orzo is cooked and has absorbed most of the liquid.
  8. Use an immersion blender to blend a portion of the roasted squash directly into the pan (or puree separately and stir in) to create a creamy sauce.
  9. Fold in the fresh baby spinach and Parmesan cheese, stirring until the spinach is just barely wilted.
  10. Stir in the lemon juice and fresh parsley, then garnish with the reserved roasted squash cubes.