Description
Creamy Orzo with Roasted Butternut Squash and Spinach is a warm, comforting dish that combines the rich flavors of roasted butternut squash with the creamy goodness of orzo pasta and fresh spinach. This vegetarian delight is perfect for cozy dinners or weeknight meals, providing a delicious balance of flavors and textures. With simple ingredients and easy preparation, you can create a vibrant and nutritious meal that everyone will love. Enjoy this savory dish topped with Parmesan cheese for an extra touch of indulgence.
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 (or water)
- 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 the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- In a large saucepan over medium heat, melt the butter. Add garlic and sauté for about a minute. Stir in orzo and toast lightly for around 2 minutes.
- Pour in the vegetable broth, bring to a simmer, and cook for about 10–12 minutes until the orzo is tender.
- Stir in Parmesan cheese and heavy cream. Add spinach and cook until wilted.
- Gently fold in the roasted squash. Adjust seasoning to taste before serving warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg