One Pot Pumpkin Orzo
This dairy-free, cozy orzo is easy, made in one pot, and ready in 20!
Servings 6
Calories 422kcal
Cost $13
Equipment
Ingredients
- 3 tablespoon olive oil
- 1 shallot finely diced
- 6 sage leaves fresh, chopped
- 3 garlic cloves minced
- 8 oz orzo
- 2 cups butternut squash fresh and cubed
- 1 can full fat coconut milk
- 1 can pumpkin puree
- 32 oz vegetable broth
- 1 teaspoon salt
- ¼ teaspoon dried sage powder
- ¼ teaspoon black pepper
- pinch cayenne pepper
- pinch nutmeg
- ½ cup ricotta Kite Hill for dairy free
Instructions
- In a nonstick pot, saute garlic, sage and shallot in olive oil for a few minutes on medium heat.
- Add in the butternut squash, pumpkin puree, coconut milk, vegetable broth, orzo, and spices.
- Stir until well-combined, then bring to a boil.
- Once boiling, bring down to medium-high heat and let it cook (similar to cooking pasta).
- Stir every few minutes until the orzo is cooked and the squash is tender.
- Turn off the heat and stir in ricotta.
- Serve and enjoy!
Notes
- Continue to stir the orzo frequently while it cooks on low.
- Garnish with fresh sage, cracked black pepper, grated vegan parm, and a drizzle of olive oil.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Nutrition
Calories: 422kcal | Carbohydrates: 45g | Protein: 10g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 639mg | Potassium: 578mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16399IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 4mg
