Ingredients

1 cup orzo pasta
2 cups butternut squash or any winter squash, peeled and cubed
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder or 2 cloves minced garlic
1/2 tsp dried thyme or fresh thyme
1/4 cup chopped parsley or basil
Optional: 1/4 cup grated Parmesan or vegan cheese
Optional: squeeze of lemon juice for brightness

Instructions

How to Make It

1. Roast the Squash

Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, pepper, garlic powder, and thyme. Spread on a baking sheet and roast for 25-30 minutes, until golden and caramelized.

2. Cook the Orzo

While the squash roasts, cook orzo in salted boiling water according to package instructions (about 8-10 minutes). Drain and set aside.

3. Combine and Finish

In a large bowl or skillet, mix cooked orzo with roasted squash. Add fresh herbs and cheese (if using). Adjust seasoning, and add lemon juice if desired.

4. Serve Warm

Spoon into bowls and top with extra herbs, cheese, or a drizzle of olive oil for extra richness. Optional: a sprinkle of chili flakes for heat .