Butternut Orzo with Roasted Broccoli

Preheat the oven to 180°C/350°F.
Get all the prep done before you start cooking: mince the garlic and finely chop the onion.
Cut broccoli into florets, then the larger florets into bite-sized pieces.
Combine oil, miso paste, maple syrup, salt, black pepper, paprika and garlic powder in a bowl. Add broccoli and toss until coated. Place on a rimmed baking sheet layered with parchment paper, roast for 20 minutes or until crisp-tender.
In the meantime, heat oil in a large skillet over medium low. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Add orzo and stir in the spices, toast for 1 minute. Add white wine, simmer for 2 minutes.
Pour in chicken broth, bring to a boil, cover and simmer for 10 minutes. Stir from time to time to prevent orzo from sticking to the bottom of the skillet.
When ready, add pureed butternut squash, stir until combined. Simmer for 5 minutes more, or until orzo is ready and al dente.
Stir in grated Parmesan. Taste and adjust salt. Cover and allow to rest for 2-3 minutes.
Serve immediately with miso roasted broccoli, Finish off with crushed red pepper flakes and some extra black pepper. Enjoy!