Simmering the pasta in vegetable broth on the stove for this roasted butternut squash broccoli orzo makes it almost like a quicker version of risotto.
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1–2 heads broccoli (about 1 pound), cut into florets
2 garlic cloves, minced
1 cup orzo
2 cups vegetable stock (plus 1/2 cup, if needed)
1 tablespoon chopped parsley
Preheat the oven to 425 degrees F.
Toss the butternut squash, olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Roast the squash for 20 minutes. Add the broccoli to the pan and continue roasting for 10 minutes until the squash is tender and the broccoli is bright green.
While the vegetables are roasting, heat 1 tablespoon olive oil in a large sauté pan or skillet. Add the garlic cooking until fragrant, about 30 seconds. Stir in the orzo and toast it for 1 minute. Pour in 2 cups vegetable stock. Bring to a boil and reduce the heat to simmer. Cook the orzo, stirring frequently, until al dente, about 7-9 minutes. If the liquid has been absorbed and the orzo is not tender, add more stock by the 1/4 cup.
Fold the butternut squash and broccoli into the orzo with the chopped parsley.