Butternut Squash Orzo Skillet
Indulge in a comforting bowl of creamy Butternut Squash Orzo Skillet. This vibrant dish combines the sweetness of roasted butternut squash and the nuttiness of cashews into a luscious sauce coating the tender orzo. It's a perfect, cozy meal for those chillier nights.
Equipment
- 1 blender You'll need this to blend the cashews and squash into a creamy sauce. Make sure it's powerful enough to blend the cashews smoothly.
- 1 oven For roasting the butternut squash and cherry tomatoes. Make sure it's properly preheated to ensure even cooking.
- 1 baking tray For roasting the butternut squash and the cherry tomatoes. Use one large enough to spread out the pieces for even roasting.
- 1 Skillet or Large Pan It should be large enough to contain the pasta and sauce, with room to stir.
- 1 Stirring Utensil You'll need this to stir the orzo and sauce together in the skillet. A wooden spoon or heat-resistant spatula would work well.
Ingredients
- ¼ cup raw cashews (30g) soaked for 4-6 hours or boiled for 15 minutes
- ½ butternut squash (about 300g / 10.5 oz) peeled, seeds removed & cubed
- 2 teaspoon olive oil
- salt and pepper to taste
- ¼ cup nutritional yeast (15g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable stock (500 ml)
- 1 teaspoon olive oil for frying
- ½ cup orzo pasta (100g) uncooked
- salt and pepper to taste
- 1.5 cups roasted cherry tomatoes (about 250g)
- fresh parsley to garnish
Instructions
- Soak the raw cashews in water for a period of 4-6 hours, or alternatively, boil them for a duration of 15 minutes until they become soft.
- Set your oven to start preheating to a temperature of 200°C (400°F).
- Peel the butternut squash and cut it into cubes. Drizzle these cubes with olive oil, season them with salt and pepper, and then roast them in the oven for a period of 25-30 minutes.
- In a blender, combine the soaked cashews, ¾ of the roasted squash cubes, nutritional yeast, salt, pepper, and vegetable stock. Blend these ingredients at a high speed until the mixture becomes ultra-smooth and creamy.
- In a skillet or large pan, heat up some olive oil over medium heat. Add the remaining squash cubes and orzo pasta, and stir briefly to coat them with the oil.
- Pour the creamy sauce from the blender into the skillet with the squash and orzo. Reduce the heat to low and stir regularly until the orzo is cooked and has soaked up most of the sauce. This should take about 10-12 minutes. Season with additional salt and pepper to taste.
- While the orzo is cooking, roast the cherry tomatoes in the oven with a drizzle of olive oil until they are soft and fragrant.
- To serve, garnish the creamy butternut squash orzo skillet with the roasted cherry tomatoes and fresh parsley.
Notes
- Make sure to soak or boil the cashews ahead of time, as this is important for getting the right texture in the sauce.
- Feel free to adjust the seasoning levels to taste - everyone's preferences are different!
- Don't skimp on the garnishes. The roasted cherry tomatoes and fresh parsley really elevate the dish.
- Serve hot, ideally right out of the skillet. This dish goes well with a side of crusty bread to mop up any remaining sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on a skillet over medium heat. If the dish seems too dry when reheating, try adding a splash of vegetable broth or water to loosen up the sauce.
- This recipe is perfect for meal prep! Make a big batch and enjoy leftovers for a quick and easy meal throughout the week.