Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 3 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup uncooked orzo pasta
  • 3 cups low-sodium vegetable broth
  • 2 cups fresh baby spinach, packed
  • 1 tbsp fresh sage, finely chopped
  • ½ cup grated Parmesan cheese
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet.
  2. Roast squash for 20–25 minutes until edges are mahogany-colored and centers are tender.
  3. Remove 1 cup of the roasted squash and blend it with ½ cup of the vegetable broth until completely smooth; set puree aside.
  4. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion until translucent (about 4 minutes), then add minced garlic and chopped sage, stirring for 1 minute.
  5. Add dry orzo to the pan and stir for 2 minutes to lightly toast the pasta.
  6. Pour in the remaining vegetable broth and the blended squash puree. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10–12 minutes, stirring occasionally.
  7. Stir in baby spinach until wilted, then fold in grated Parmesan cheese and lemon juice until creamy.