"Food should be fun. It should nourish us physically and mentally. And, it shouldn’t have to break the bank. So here’s an all-in-one meal, satisfyingly creamy and using seasonal produce. The creamy orzo and chickpeas on their own are worth making even if you don’t vibe with the rest."
Creamy Butternut Squash Orzo
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A Note from Feedfeed
This roasted butternut squash and chickpea orzo bowl is a celebration of fresh seasonal produce. Vibrant butternut squash, earthy mushrooms, and wholesome chickpeas dance together in this hearty bowl, harmonized by a velvety butternut squash sauce. Embrace the crisp flavors of the season in every comforting, plant-powered bite.
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- Recipe Card
Prep time: 20mins
Cook time: 40mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 pound butternut squash, halved and seeds removed
- 1 large shallot, roughly chopped
- 8 garlic cloves (6 peeled and 2 sliced)
- 2 tablespoons oil
- 8 sprigs fresh thyme
- 3/4 cup unsweetened soy milk or oat milk, at room temperature
- 1/4 cup water
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon reduced sodium vegetable bouillon paste or half a bouillon cube
- 12 fresh sage leaves
- 1 cup sliced mushrooms
- 1 cup orzo pasta
- Pepitas, for garnish
- Kosher salt, to taste
Method
Step 1
Preheat th oven to 400°F.
Step 2
Dry chickpeas in a clean kitchen towel.
Step 3
Place chickpeas, shallots, unpeeled garlic cloves, and squash on a baking sheet. Drizzle with oil, coat everything evenly, and season with salt.
Step 4
Place thyme on top of the squash. Flip the squash so it's cut side down on the pan. Roast for 30 minutes. At the 20-minute mark, remove garlic and toss chickpeas and shallots.
Step 5
In a skillet, arrange mushrooms in a single layer. Cook undisturbed to release moisture. Stir and continue cooking until most of the moisture evaporates. Season with salt and drizzle with olive oil. Sauté until mushrooms are browned. Add sliced garlic and sage, sauté until sage wilts, then set aside.
Step 6
Cook the orzo according to package instructions until al dente. Drain and return it to the pot.
Step 7
Scoop out squash flesh and add it to a blender with shallots, peeled roasted garlic, milk, water, nutritional yeast, and bouillon paste. Blend until smooth. Pour the mixture into the pot with orzo. Stir to coat and adjust seasonings.
Step 8
Plate the orzo and top with sautéed mushrooms, roasted chickpeas, and pepitas.