Directions:
- Preheat oven to 425°F Coat a small rimmed baking sheet with cooking spray. ?.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.?.
- Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.?.
- Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about 3/4 cup per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.06 Kcal (1047 kJ) | ||
| Calories from fat | 108.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 19% | |
|---|---|---|---|
| Cholesterol | 40.2mg | 13% | |
| Sodium | 577.81mg | 24% | |
| Potassium | 378.66mg | 8% | |
| Total Carbs | 17.4g | 6% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 18.64g | 37% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.3mg | 7% | |
| Calcium | 150.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 87.27 Kcal (365 kJ) | ||
| Calories from fat | 37.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 19% | |
|---|---|---|---|
| Cholesterol | 14.03mg | 13% | |
| Sodium | 201.66mg | 24% | |
| Potassium | 132.15mg | 8% | |
| Total Carbs | 6.07g | 6% | |
| Sugars | 0.93g | 11% | |
| Dietary Fiber | 0.71g | 8% | |
| Protein | 6.51g | 37% | |
| Vitamin C | 5.2mg | 25% | |
| Vitamin A | 0.3mg | 24% | |
| Iron | 0.5mg | 7% | |
| Calcium | 52.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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