I'm a big fan of squash. I love the starchiness and sweetness. I love that it can be sweet or savoury. I love that spaghetti squash is a decent substitute for pasta. I love that you can find it at all grocery store. Big fan, all around.
So Sunday night I was making one of my go-to squash recipes, and as we were eating it, we were commenting about how delicious it is. So - squash lover or not - if you're interested, here's the recipe (which is so so easy, it's worth a try). I made it Sunday and also baked a piece of salmon - but I think it could absolutely stand alone as dinner.
Creamy Orzo With Butternut Squash
2 cups butternut squash, peeled, and cut into small cubes (I usually use a whole, medium-sized squash, which is more than 2 cups [and if you don't know squash, there are seeds you have to scoop out in the middle])
1/2 tsp olive oil
1/8 tsp table salt, or to taste
1/2 Tbsp unsalted butter
1 cup uncooked orzo
1 1/2 cup(s) water
1 cup broth (I use vegetable)
8 whole sprigs of thyme
2 Tbsp half-and-half (or whatever you have - milk, non-dairy creamer, cream, etc.)
1/3 cup grated parmesan cheese
salt and pepper to taste
Preheat over to 425. Coat a baking sheet with cooking spray or cover it with foil.
In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet. Roast, stirring halfway through, until squash is tender and lightly browned, about 25-35 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season with salt & pepper; serve...and enjoy! Yum!