One Pot Butternut Squash Orzo

Instructions:

1. Toss the cubed butternut squash with olive oil, salt, and pepper on a sheet pan. Roast at 400°F (200°C) for 20-25 minutes until the edges are mahogany-colored and tender.
2. Blend half of the roasted squash with a splash of vegetable broth until smooth; set the remaining whole roasted cubes aside.
3. Melt butter in a large skillet over medium heat. Add the diced onion and sauté until translucent.
4. Stir in the minced garlic and uncooked orzo. Stir constantly for 2-3 minutes until the orzo smells nutty and looks lightly golden.
5. Pour in the warm vegetable broth and the blended squash puree. Reduce heat to low and simmer, stirring occasionally, for 10-12 minutes until the liquid is mostly absorbed and the sauce is thick and glossy.
6. Stir in the remaining whole roasted squash cubes, Parmesan cheese, and baby spinach. Remove from heat as soon as the spinach wilts.
7. Stir in the fresh lemon juice and chopped parsley to brighten the flavors.