Creamy Butternut Squash Orzo
Stop what you’re doing right this very second…AND MAKE THIS. You gotta do it. It’s surprisingly easy to make and it tastes like the most delightful and decadent comfort food dish you’ve ever had. And since I love you so much, I’ve given you different options to choose from whether you’re doing paleo-style or my-style! As you may know by now, my food style is constantly changing so I share those ever-changing recipes here. And I’ve been all about orzo lately, especially since I found one made from chickpeas. You know I love me some extra fiber. Fiber + winter squash + a little cream = my winter happy place.
I’m currently back home from New York and feeling all kinds of inspired from all the food I ate there. I’ve always felt like Denver had a pretty good food scene, but DAMN, in comparison to NYC…we don’t have anything. New York has everything you would want on every single corner, at any time of the day. Want Thai food at 11pm? Sure thing! Want Italian food at 3pm? You got it. Want a Michelin star meal delivered on a Tuesday afternoon? Oh hell yes. Every single corner has an unbelievable food scene and it’s simply magical. That being said, I know nothing about New York other than the week I was there and the 6 restaurants I ate at, but I’m obviously an NYC expert now. A part of me wants to live in NYC for a couple years and eat out for every single meal just in hopes of chipping away at their 50,000 restaurants. I don’t know if that number is still accurate, but it’s a fuck ton and I want to eat at all of them. I keep hearing about parallel universes so I really hope in some parallel universe, I’m stuffing my face in Chinatown. Sounds magical.
Creamy Butternut Squash Orzo
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- 4 cups cubed butternut squash
- 2 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 8oz chickpea orzo or grain-free orzo
- 2 tablespoons butter, divided (ghee or coconut oil)
- 1 yellow onion, minced
- 3 garlic cloves, sliced
- 1 tablespoon Amore seasoning
- 1 teaspoon salt
- 2 tablespoons gluten free flour
- 1 cup chicken bone broth
- 2 cups spinach
- 3 tablespoons heavy cream or coconut cream
- 1/2 teaspoon black pepper
- extra salt, to taste
- basil, for garnish
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper. In a bowl, toss butternut squash in oil, maple syrup, garlic powder, and salt. Place on baking sheet and in the oven to roast for 20-25 minutes, until soft and golden brown.
- Bring a medium pot of water with salt to boil. Boil orzo according to directions on packaging. Once the orzo is done cooking, drain and rinse.
- While the orzo is cooking, in a large nonstick pan add 1 tablespoon of butter along with the yellow onion. Cook onion for about 5 minutes, until translucent, then add garlic cloves, Amore seasoning, and salt. Cook for another 5 minutes, until onions begin to slightly brown.
- Add another tablespoon of butter to the pan with the onions. Once the butter melts, add the flour and whisk to combine the flour with the onions. Once combined, add chicken broth and use a spatula to mix until the liquid begins to thicken. Add spinach to wilt. When the spinach has wilted, add cream and black pepper. Then add the orzo and butternut squash, and mix to combined. Taste to see if it needs any extra salt and add, if needed. Garnish with basil before serving!
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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