Lately I have felt as if we are in a food rut. Especially veggies. The girls and C are always willing to try new things, so I picked up a package of butternut squash from Trader Joe's last weekend. And since I was home unexpectedly on Friday, I decided to try my hand at using it for lunch!
The first thing I will say is that roasted butternut squash is amazing. It was crispy and sweet and just delicious. I am hoping that if I make it this way for the family, they will like it as much as I did! The pasta was creamy and a really nice lunch, which I almost didn't expect. I was going to add peas but didn't have any in the freezer. Perhaps next time!
Butternut Squash OrzoIngredients
3 C chicken broth
1 C orzo pasta
1 package pealed and cubed butternut squash
2 tbsp half and half
3 tbsp grated Parmesan cheese
pinch of nutmeg
Directions:
-Preheat oven to 400. Scatter squash on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes.
-While squash is roasting, boil the chicken broth and cook pasta until al dente. Drain when done.
-To orzo, add roasted squash, cheese, half and half, and nutmeg. Stir until ingredients are thoroughly incorporated. Serve immediately.
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