Creamy Butternut Squash Orzo

Rinse and drain the canned chickpeas

Cut the butternut squash in half and scoop out the seeds

Roughly chop the shallot; peel 6 cloves of garlic leaving skin on and slice the remaining 2 cloves

Preheat oven to 400F

Place chickpeas in a clean kitchen towel and pat dry to remove excess moisture

Add the chickpeas, shallots, 6 cloves of garlic with their skin on, and the butternut squash to a parchment lined baking sheet

Drizzle everything with oil, spreading it over the cut side of the squash, and toss everything else to coat

Season with a generous pinch of salt and top the squash with the thyme sprigs, then flip it cut side down on the pan

Roast for 30 minutes, removing the garlic cloves and tossing the chickpeas and shallots at the 20 minute mark

Heat up a skillet and add the mushrooms with no oil, arranging into a single layer

Leave the mushrooms undisturbed for 4-5 minutes to release their water

Stir and continue to cook until most of the moisture is gone and the mushrooms start browning

Season with a pinch of salt and a drizzle of olive oil

Sauté the mushrooms for an extra 2-3 minutes to brown them more

Add the garlic slices and sage, and continue to sauté until the sage wilts and becomes a deeper green, then set aside

Fill a medium saucepan with water and bring to a boil when the squash is almost done cooking

Generously salt the water and cook the orzo according to package until al dente

Drain the pasta and add it back to the pot

Scoop out the flesh of the squash and add it to a blender with the shallots, peeled roasted garlic, milk, water, nutritional yeast and the bouillon paste

Blend until smooth

Pour the blended mixture into the pot with the orzo, stir to fully coat, and adjust seasonings as desired

Assemble your plate with the creamy orzo and top with the sage and mushrooms, the chickpeas and pepitas