Preheat your oven to 180°C (350°F).

Peel, halve, and deseed the butternut squash. Cut it into rough squares and toss them with olive oil, salt, and pepper. Place the seasoned squash on a baking sheet and bake for approximately 20 minutes or until softened.

Once the squash is tender, remove 2/3 of it and blend it with 1 cup of water and the stock cube until smooth. Set aside.

While the squash is baking, return the remaining 1/3 of the squash to the oven and roast it until slightly charred. This will be used as a topping later.

In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Pour the blended butternut squash mixture into the pan and add the orzo. Stir well to combine.

Gradually add water as needed, stirring frequently, until the orzo is cooked through and the mixture reaches a creamy consistency similar to risotto.

Once the orzo is cooked and creamy, remove the pan from the heat.

Serve & Enjoy!