Ingredients
- 5 cups Butternut Squash (cubed)
- 3 tbsps Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Fresh Sage
- 1/2 cup Shallot (chopped)
- 3 Garlic (clove, minced)
- 1 cup Orzo
- 2 cups Chicken Broth
- 4 cups Baby Spinach
- 1/3 cup Parmigiano Reggiano (freshly grated)
Directions
- Preheat the oven to 425ºF (220ºC).
- Place the squash on a baking sheet and drizzle with 1/3 of the oil, and season with salt and pepper. Toss to coat. Transfer to the oven and cook for 20 to 24 minutes, tossing halfway through. Drizzle half of the remaining oil on the sage and add it to the baking sheet for the last five to seven minutes, until slightly crispy. Set aside.
- Meanwhile, heat a Dutch oven or heavy-bottomed pot over medium heat and add the remaining oil. Once hot, add the shallot and cook for four to five minutes until softened, stirring occasionally. Add the garlic and cook until just fragrant.
- Add the orzo to the pot and stir for one minute. Add the broth and bring to a low boil. Cook for nine to 10 minutes or until the orzo is cooked al dente and most of the liquid has been absorbed, stirring frequently to avoid any sticking.
- Reduce the heat to low and add the spinach and parmesan. Return the squash, but not the sage, to the pot and stir to combine. Divide evenly between plates and garnish with the roasted sage. Season with salt and pepper, if needed. Enjoy!