Creamy Orzo with Roasted Butternut Squash and Spinach
This creamy orzo dish combines roasted butternut squash and fresh spinach for a cozy and satisfying meal.
Equipment
- Oven
- baking sheet
- Large saucepan
- Spatula
Ingredients
- 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 tbsp fresh parsley, finely chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C), coat the butternut squash with olive oil, salt, and pepper, and roast for 25–30 minutes until golden and tender.
- Melt butter in a large saucepan over medium heat, sauté garlic for 1 minute, then add orzo and toast for 2 minutes.
- Add vegetable broth, bring to a simmer, and cook for 10–12 minutes until orzo is tender and most liquid is absorbed.
- Stir in Parmesan cheese and heavy cream, then add spinach and cook for 1–2 minutes until wilted.
- Fold in the roasted butternut squash and adjust seasoning with salt, pepper, thyme, or red pepper flakes as desired.
- Serve warm, garnished with extra Parmesan cheese or a drizzle of olive oil if preferred.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. For freezing, use an airtight container or freezer bag and consume within 2–3 months for best quality. Reheat in the oven at 350°F (175°C) covered with foil for 15–20 minutes, in the microwave for 2–3 minutes, or on the stovetop with a splash of broth or water to prevent sticking.