After roasting my squash, I decided to add it to a pot with some orzo and let them melt away together to create a creamy risotto. Risotto usually calls for rice, but I used orzo in this recipe because that is what I had on hand. I seasoned this with a bunch of winter spices to stimulate my blood circulation, which in turn, helps to distribute heat throughout my body. This makes the perfect dish to be served alongside a fresh salad and some roasted veggies.
YIELDS
6–8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 cups butternut squash, cubed
- 2 tbsp olive oil
- salt & pepper to taste
- 2 tbsp vegan butter
- 1 shallot, diced
- 4 cloves garlic, minced
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/4 tsp sage
- 2 1/2 cups orzo
- 1 tbsp white wine vinegar
- 2 1/2 cup s vegetable broth
- 1/2 cup plain vegan yogurt
Directions
1. Preheat oven to 400°F. Toss squash in oil to coat and season with salt and pepper. Add to a baking tray and bake for 20–25 minutes, until soft. Remove from oven.
2. In a large pot, add the butter over medium heat. Let heat for a couple minutes, stirring constantly, until the butter darkens a bit and foam forms on top. This is your brown butter.
3. Add the shallot and garlic to the butter and sauté for a couple minutes. Add the butternut squash and orzo and seasonings and stir to coat well.
4. Add the vinegar, broth, and yogurt, and bring to a boil. Reduce to a simmer and cook until orzo is soft, about 20 minutes. Remove from heat, top with scallions, and serve.
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Photo: Lauren Sacerdote
