Creamy Butternut Squash Orzo

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

1 lb. butternut squash, peeled, cut into 1/2" cubes

2 tsp. kosher salt, divided

4 tbsp. unsalted butter, divided

1 yellow onion, finely chopped

3 cloves garlic, finely chopped

2 tbsp. finely chopped fresh sage

8 oz. (1 1/3 c.) dry orzo

1 oz. Parmesan, finely grated (about 1/2 c.), plus more for serving

1/4 tsp. freshly ground black pepper, plus more

Instructions

In a large, wide skillet, cover squash and 1 tsp. salt with water. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until tender, 4 to 5 minutes. Remove from heat; drain squash.

In same skillet over medium heat, melt 2 Tbsp. butter. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Add garlic and sage and cook, stirring, until fragrant, about 1 minute more.

Add orzo and remaining 2 Tbsp. butter and cook, stirring occasionally, until toasty and golden brown, 2 to 3 minutes. Add 1/2 tsp. salt and 2 2/3 c. water, then bring to a simmer over medium-high heat. Reduce heat to medium-low; cover and simmer until orzo is tender and liquid is absorbed, 7 to 8 minutes.

Meanwhile, reserve 1 c. cooked squash. Transfer remaining squash to a blender. Add 3 Tbsp. water and blend until smooth.

Add pureed squash to orzo mixture and stir until creamy and combined. Fold in Parmesan, 1/4 tsp. pepper, and reserved squash and cook, stirring, until cheese is melted and squash is heated through, about 3 minutes; season with salt, if needed.

Divide orzo mixture among bowls. Top with more Parmesan and pepper.

Nutrition

• Calories: 465
• Lipides Totaux: 18 g
• Lipides Saturés: 10 g
• Acides Gras Trans: 0 g
• Cholestérol: 43 mg
• Sodium: 559 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 5 g
• Protéines: 16 g