Creamy Orzo and Acorn Squash
This Creamy Orzo and Acorn Squash is comforting, delicious & easy. The orzo is creamy & dairy-free. The acorn squash is seasoned & roasted until tender.
Equipment
Ingredients
- 1 acorn squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- salt to taste
FOR THE CREAMY ORZO
- 2 tablespoons vegan butter
- 1 shallot sliced
- 4 cloves garlic diced
- 1 cup orzo dry
- 4 tablespoons sun-dried tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 1/3 cups broth I used vegan chicken broth
- 1 cup non-dairy cream or sub non-dairy milk
- 2 handfuls spinach chopped
- 1/3 cup vegan parmesan
- fresh herbs for serving, optional
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the bottom tip of the squash off so you have a flat surface. Cut it in half* and scoop out the seeds. Slice the squash into 1/2" inch slices, removing the stem. Place in a bowl and add the oil, smoked paprika, garlic powder, pepper and a pinch of salt. Toss to combine. Place on the baking sheet, being sure not to overlap the pieces.
- Place in the oven and bake for 20 minutes. Flip and cook for another 10 minutes.
- While the squash is roasting, melt the butter in a skillet. Add the shallots & garlic and cook for 60 seconds. Add the orzo and cook for a couple of minutes, or until it starts to smell toasted. Add the sun-dried tomatoes & herbs and give it a toss. Pour in the broth & cream and bring it to a boil. Lower the heat and simmer, stirring every few minutes.
- Once most of the liquid is absorbed, toss in the spinach and vegan parmesan. Give it a taste and add salt if needed.
- To serve, layer each plate with orzo and top with the roasted squash and fresh herbs.
Video
Notes
*I left the skin on the squash - after roasting, it will be tender and totally edible.
Nutrition
Calories: 442kcal | Carbohydrates: 56g | Protein: 11g | Fat: 21g