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Butternut Squash Orzo
YIELD Serves 4
Ah how the seasons change and as the summer slides into fall we're joined by the winter squash family. I got my first butternut squash this Saturday from City Roots sustainable farm.
With the season comes all the health benefits of the winter squash family. In fact, winter squashes are known for providing more bang for your nutritional buck when compared to summer squashes.
They're loaded with dietary fiber, which is important for heart health. They're also a good source of vitamin B6, which is important for the nervous and immune system, as well as folate for heart and pregnancy health. The yellow hue screams beta-cryptoxanthin, an antioxidant which significantly reduces your risk of lung cancer. The most abundant nutrient found in winter squashes is beta carotene. It's an antioxidant that protects heart health, helping reduce cholesterol and keep the arteries running smoothly.
This is a nice recipe for getting your winter squash season started right. You could add about five leaves of sage if you had it on hand as well. It would meld nicely with the flavors.
INGREDIENTS
| 1 tbsp | olive oil |
| 1 | shallot, chopped |
| 1 | clove garlic, minced |
| 1 | medium butternut squash, peeled and deseeded, chopped into 1-inch cubes |
| 1 cup | orzo |
| 3 cups | water or vegetable broth |
| 1/2 cup | parmesan cheese, grated |
PREPARATION:
Method
- Add olive oil to a large skillet and saute garlic and shallot until fragrant.
- Add in butternut squash and saute until cooked through.
- At the same time, bring 3 cups of water or broth to boil in a large pot. Cook until al dente, about 8 minutes.
- Drain orzo and add into the skillet with the butternut squash. Top with parmesan cheese. Serve immediately.
Recipe adapted from Epicurious.
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