Orzo Cremoso com Abóbora Butternut
A creamy orzo pasta dish enriched with sweet butternut squash, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup orzo (rice-shaped pasta)
- 1 butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup red onion, chopped
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves (optional, for garnish)
Instructions
Preparation
- Cook the orzo: Start by cooking the orzo in a pot of salted boiling water, following the package instructions. Once cooked, drain and set aside.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until golden and fragrant, approximately 3-4 minutes.
- Cook the Butternut Squash: Add the cubed butternut squash to the skillet. Stir occasionally, letting it cook for about 10-12 minutes until softened and caramelized slightly.
- Add Broth and Cream: Pour in the vegetable broth and cook for another 5 minutes, or until the squash is tender and the broth has reduced slightly. Lower the heat, stir in the heavy cream and grated Parmesan cheese, mixing thoroughly.
- Combine with Orzo: Add the cooked orzo to the skillet, blending everything until well incorporated and creamy. Season with salt and pepper to taste.
- Heat Through: Continue to cook for an additional 2-3 minutes, allowing the flavors to mingle and the dish to heat through.
- Serve: Spoon the creamy orzo into bowls and garnish with fresh sage leaves if desired.
Notes
For a deeper flavor, consider roasting the butternut squash before adding it to the skillet. Substitute heavy cream with low-fat milk for a lighter version, and experiment with herbs like thyme or rosemary for added freshness.