Description
A creamy and comforting one-pot pasta dish with sweet butternut squash and savory Parmesan cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in butternut squash and orzo. Cook for 1 minute, stirring constantly.
- Pour in vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer until squash is tender and orzo is cooked, about 15 minutes.
- Remove from heat. Stir in heavy cream and Parmesan cheese until creamy and combined.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Add a pinch of nutmeg for extra warmth.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 45 mg