½cupgrated parmesanmore for serving if desired; see note #2
freshly ground black pepperto taste
Instructions
For the Butternut Squash
Preheat the oven to 425F.
Add diced butternut squash to a baking sheet. Drizzle with enough olive oil to coat, chopped thyme, salt, onion powder, garlic powder, nutmeg, and pepper. Using clean hands or a spatula, toss to combine.
Roast at 425F on the midlde oven rack of 30-35 minutes. The squash is ready when tender throughout and golden to almost blackened on some sides.
For the Orzo
Meanwhile, prepare the orzo. In a tall-sided saute pan (if this isn't available, a medium skillet works), heat butter over medium heat.
Once the butter is melted, add in the chopped shallot. Saute shallot until golden, about 3-4 minutes.
Add in the minced garlic and roughly chopped thyme. Continue cooking an additional 1-2 minutes, until the garlic is golden and aromatic.
Stir in the vegetable bouillon. Whisk in the water, salt, and a pinch of nutmeg. Bring to a rapid simmer over medium-high heat.
Once simmering, stir in the orzo. Reduce heat to a low simmer over medium-low heat, with just a few bubbles popping at a time.
Cover tightly with a lid and cook for a total of 12 minutes. Every 3-4 minutes, remove the lid and stir. This helps the orzo cook evenly and keeps it from sticking to the bottom of the pan. The orzo is ready when tender. All of the liquid should be absorbed.
Stir in balsamic vinegar and grated parmesan, then stir in the roasted butternut squash. Taste for salt and garnish with additional fresh thyme and a few cracks of freshly ground black pepper. Enjoy!
Video
Notes
Cooking tips: If the orzo is not fully cooked but all water is absorbed, the heat may be too high. Add in an additional ½ cup of liquid, cover, and continue simmering.
Parmesan: Replace butter and parmesan with non-dairy options to make this recipe vegan. Choose parmesan labeled as from vegetarian sources if cooking for vegetarians.
Leftovers are best within 3-4 days. Keep refrigerated in a closed container. Reheat with a splash of vegetable broth to loosen. This recipe does not freeze well.
For a complete meal, serve with chickpeas, white beans, or tofu (or your preferred protein). This is also good with kale stirred into the cooked orzo.