I’m a notoriously bad gardener. In fact, many in my family will tell you that I have a black thumb. House plants come here to die I think. But I’m not going to be deterred… I’m planning to succeed in a garden this year. If for no other reason than to have unlimited supplies of butternut squash. Why? Because this recipe has been a winner… all. winter. long. With everyone. And while butternut squash is harder to come by in the produce department, it’s still available in frozen form, so I plan to keep making this as long as the boys keep gobbling it down.

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Butternut Squash & Orzo

Ingredients:

2 Tablespoons olive oil
1 small butternut squash (approximately 1.5 pounds)… peeled, seeded and cut into 1 inch cubes.
(I buy the peeled and seeded option if possible as it saves time.)
1 onion, diced
salt & pepper
1 package orzo
3 cups low sodium chicken broth (vegetable broth works as well)
6 ounces spinach
1/2 cup grated parmesan cheese
1 Tablespoon butter

Directions:

1. Heat oven to 400 degrees. Heat the oil in a large Dutch oven (or an oven safe pot) over medium-high heat. Add the squash, onion, salt, and pepper and cook, stirring often, for about 5-6 minutes.

2. Add the broth and bring to a boil. Cover the pot and transfer to the oven.

3.  Bake for 15 minutes.

4. Stir in the orzo, return to oven, and bake for another 9-10 minutes.

5. When orzo is cooked, remove from oven. Stir in spinach, parmesan, and butter.  If you so choose, top servings with some more parmesan and black pepper. (My oldest also likes some crushed pepper flakes on top.)

{Recipe adapted from this Real Simple version}

Do you have a favorite butternut squash recipe? I think I need to branch out!