Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½-inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 4 tbsp unsalted butter
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 1½ cups dry orzo pasta
  • 3½ cups vegetable broth
  • ½ cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp + 1 tsp fresh lemon juice
  • ¼ tsp ground nutmeg

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
  3. Spread the squash in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until the edges are golden brown and the centers are tender.
  4. While the squash roasts, place a deep skillet over medium heat and melt 4 tbsp butter, stirring constantly until it foams and turns a golden brown.
  5. Add the minced shallot to the butter and cook for 3 minutes until translucent.
  6. Stir in the minced garlic and cook for 60 seconds, ensuring the garlic does not brown.
  7. Add 1½ cups dry orzo pasta to the skillet and stir frequently for 2–3 minutes until the grains are toasted and deep golden brown.
  8. Pour in 3½ cups vegetable broth (mixed with a splash of lemon juice) and add ¼ tsp nutmeg.
  9. Bring the mixture to a gentle simmer, then reduce heat to medium-low; stir every 3–4 minutes for 10–12 minutes until the liquid is mostly absorbed and the orzo is al dente.
  10. Fold in the roasted butternut squash and 2 cups baby spinach, stirring for about 2 minutes until the spinach is wilted.
  11. Turn off the heat and stir in ½ cup grated Parmesan cheese until completely melted and velvety.
  12. Stir in 1 tbsp fresh lemon juice to brighten the flavor before serving.