Description
Roasted squash cubes crisp at the edges while sweet apples soften in a savory broth, coating each orzo in a warm, silky sauce. Crumbled goat cheese adds creamy tang, and parsley sparks freshness in every comforting forkful.
Ingredients
- 2 cups diced butternut squash
- 1 medium apple diced
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- Salt to taste
- Pepper to taste
- 4 ounces crumbled goat cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F.
- In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25–30 minutes, until tender and lightly browned.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
- Add the diced apple and cook for 2–3 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a gentle boil.
- Stir in the orzo, reduce heat to low, and simmer for 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
- Fold the roasted butternut squash into the orzo mixture and adjust seasoning with salt and pepper as needed.
- Divide the orzo among plates and top each serving with crumbled goat cheese and chopped parsley.
Notes
- For extra flavor sprinkle a drizzle of honey before serving.
- Use a tart apple like Granny Smith for a pleasant sweet-tart balance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute feta cheese if goat cheese is unavailable.