Description
Creamy Orzo with Roasted Butternut Squash and Spinach is the ultimate comfort food, perfect for cozy dinners or busy weeknights. This delightful vegetarian dish combines the sweet, nutty flavor of roasted butternut squash with tender orzo pasta and fresh spinach, all enveloped in a rich and creamy sauce. It’s not just quick to prepare; it’s also a crowd-pleaser that will leave everyone at the table feeling warm and satisfied. Plus, it’s versatile enough to allow you to customize it with your favorite vegetables and spices.
Ingredients
Scale
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cups baby spinach, roughly chopped
- ½ tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; spread evenly on a baking sheet and roast for about 25–30 minutes until tender.
- In a large saucepan over medium heat, melt butter, then sauté minced garlic for about a minute. Add orzo pasta and toast lightly for around 2 minutes.
- Pour in vegetable broth; bring to simmer and cook for about 10–12 minutes until orzo is tender.
- Stir in grated Parmesan cheese and heavy cream until well combined. Add chopped spinach and cook until wilted.
- Gently fold in roasted butternut squash, adjusting seasoning as necessary before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg