Butternut Squash Orzo in 40 Minutes

Instructions:

1. Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 20–25 minutes until the edges are caramelized and mahogany-colored.
2. Transfer roasted squash to a blender with a splash of broth. Blitz until velvety smooth. Set aside.
3. Melt butter in a skillet over medium heat. Whisk constantly until the butter foams and begins to smell nutty and turn golden brown.
4. Drop in the sage leaves. Fry for 30–60 seconds until crisp, then remove them with a slotted spoon and drain on a paper towel.
5. In the remaining brown butter, sauté the minced shallot and garlic until translucent and fragrant (about 2 minutes).
6. Stir in the dry orzo, stirring for 2 minutes until the edges of the pasta become translucent and smell toasted.
7. Pour in the vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 8–10 minutes, stirring occasionally to prevent sticking, until the liquid is mostly absorbed.
8. Stir in the butternut squash puree and Parmesan cheese until the sauce is glossy and emulsified.
9. Fold in the baby spinach; the residual heat will wilt the leaves in about 60 seconds.
10. Stir in the lemon juice to cut through the richness. Top with the fried sage leaves before serving.