Ingredients:

  • 2 lb butternut squash, peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 1/2 cups dried orzo pasta
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried sage or thyme
  • 2 cups fresh baby spinach
  • 1/4 cup nutritional yeast
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 2 tbsp of olive oil, salt, and pepper on a sheet pan.
  3. Roast for 20–25 minutes until the edges are mahogany-colored and the centers are tender.
  4. Remove about 1 cup of the roasted cubes and set aside. Place the remaining roasted squash into a blender with 1/2 cup of the vegetable broth and blend until completely smooth.
  5. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onion and sauté until translucent (about 5 minutes).
  6. Stir in the minced garlic and dried herbs, cooking for 60 seconds until fragrant.
  7. Add the dry orzo to the pan. Stir constantly for 2 minutes to toast the pasta.
  8. Pour in the remaining vegetable broth. Bring to a gentle simmer, stirring occasionally to ensure the pasta doesn't stick.
  9. Once the orzo is tender and the liquid has reduced, stir in the blended squash puree, the reserved roasted cubes, baby spinach, nutritional yeast, lemon juice, and chopped parsley.
  10. Continue stirring until the spinach is wilted and the sauce is creamy and emulsified.