Creamy Butternut Squash Orzo
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- 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!