# Creamy Butternut Squash Orzo

Creamy Butternut Squash Orzo takes 50 min (15 min prep, 35 min cooking) and serves 3.

Recipe by plantbasedrdblog.com · original: https://plantbasedrdblog.com/2022/09/creamy-butternut-squash-orzo/  
Cuisine: American · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/creamy-butternut-squash-orzo-recipe (with step-by-step Cook Mode)

Budget-friendly, but indulgent Creamy Butternut Squash Orzo. The perfect cozy meal to welcome the fall. Topped with sage-infused mushrooms and crispy chickpeas.

## Ingredients (serves 3)

- 1 , 15 oz can chickpeas, rinsed and drained
- 1 lb butternut squash, cut in half with seeds scooped out (I used 1/2 of a medium sized butternut squash)
- 1 large shallot, roughly chopped
- 8 cloves of garlic (leave 6 in their peel and slice up the remaining 2)
- 1-2 tbsp oil
- 8 sprigs of thyme
- ¾ cup unsweetened soy milk or oat milk (room temperature)
- ¼ cup water
- 2 tbsp nutritional yeast
- 1 tsp reduced sodium vegetable bouillon paste or half a bouillon cube
- 12 sage leaves
- 1 cup sliced mushrooms
- 1 cup dry orzo
- Pepitas, for garnish
- Salt

## Steps

1. Rinse and drain the canned chickpeas
2. Cut the butternut squash in half and scoop out the seeds
3. Roughly chop the shallot; peel 6 cloves of garlic leaving skin on and slice the remaining 2 cloves
4. Preheat oven to 400F
5. Place chickpeas in a clean kitchen towel and pat dry to remove excess moisture
6. Add the chickpeas, shallots, 6 cloves of garlic with their skin on, and the butternut squash to a parchment lined baking sheet
7. Drizzle everything with oil, spreading it over the cut side of the squash, and toss everything else to coat
8. Season with a generous pinch of salt and top the squash with the thyme sprigs, then flip it cut side down on the pan
9. Roast for 30 minutes, removing the garlic cloves and tossing the chickpeas and shallots at the 20 minute mark
10. Heat up a skillet and add the mushrooms with no oil, arranging into a single layer
11. Leave the mushrooms undisturbed for 4-5 minutes to release their water
12. Stir and continue to cook until most of the moisture is gone and the mushrooms start browning
13. Season with a pinch of salt and a drizzle of olive oil
14. Sauté the mushrooms for an extra 2-3 minutes to brown them more
15. Add the garlic slices and sage, and continue to sauté until the sage wilts and becomes a deeper green, then set aside
16. Fill a medium saucepan with water and bring to a boil when the squash is almost done cooking
17. Generously salt the water and cook the orzo according to package until al dente
18. Drain the pasta and add it back to the pot
19. 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
20. Blend until smooth
21. Pour the blended mixture into the pot with the orzo, stir to fully coat, and adjust seasonings as desired
22. Assemble your plate with the creamy orzo and top with the sage and mushrooms, the chickpeas and pepitas

## Good to know

### Swaps

- No soy or oat milk? Any unsweetened plant milk works for blending into the squash sauce.
- No vegetable bouillon paste? Use 1 cup vegetable broth in place of the water plus bouillon.

### Storing it

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of milk or water until steaming hot.

### Making it ahead

Roast the squash, chickpeas and shallots, and cook the sage mushrooms up to 2 days ahead; keep refrigerated and blend the sauce and cook orzo when ready to serve.