One Pot Butternut Squash Orzo (Dairy-Free)
This One Pot Butternut Squash Orzo is creamy, cozy and totally dairy free. Made with coconut milk and golden butternut squash, it's an easy, 30 minute meal that will have everyone around the dinner table asking for seconds!
Servings 6 servings
Calories 298kcal
Equipment
- stove
Ingredients
- 1 shallot diced
- 4 garlic cloves minced
- 12 oz orzo gluten free if desired
- 1 tbsp tomato paste
- ½ tsp salt and pepper
- ½ tsp ground sage
- ½ tsp paprika
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 3 cups vegan “chicken” broth plus more as needed
- 1 cup plain unsweetened coconut milk (or soy milk)
- 1 cup butternut squash puree or pumpkin puree
- ¼ cup nutritional yeast
- 1 tbsp balsamic vinegar
- 2 cups baby spinach or arugula
- 2 tbsp roasted pepitas
Instructions
- Heat a large skillet or wide pot over medium low heat and add in the shallot and garlic, adding a splash of water, broth or cooking oil to deglaze if needed. Sauté for 2 min until tender and fragrant.
- Add in the orzo, the tomato paste, the spices and a splash of broth and stir to combine and caramelize the tomato paste.
- Pour in the broth and bring to a gentle simmer, stirring occasionally and adding more broth or water 1/2 cup at a time if too much is absorbed. Cook orzo for 10-15 minutes, or until al denté.
- Stir in the squash purée, coconut milk, nutritional yeast and balsamic vinegar. Stir to combine and season to taste with salt and pepper. It should be thick and creamy. You can thin with a little extra milk or water if desired.
- Stir in the arugula just until wilted.
- Serve hot, topped with a sprinkle of roasted pumpkin seeds and flaky sea salt.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 57g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 724mg | Potassium: 352mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1352IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg
