Creamy Orzo with Roasted Butternut Squash and Spinach
This creamy orzo dish combines roasted butternut squash and fresh spinach for a nutritious and comforting meal that's perfect for busy weeknights or meal prep.
Ingredients
Roasted Butternut Squash
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
Main Ingredients
- 1.5 cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tbsp butter
- 2 cloves garlic, minced
- 0.5 cups grated Parmesan cheese
- 0.25 cups heavy cream
- 2 cups baby spinach, roughly chopped
- 0.5 tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
Garnish
- 2 tbsp fresh parsley, finely chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper until coated.
- Spread on a baking sheet and roast for 25–30 minutes until tender.
Cooking Orzo
- In a large saucepan over medium heat, melt the butter.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in orzo and lightly toast for around 2 minutes.
- Pour in vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes until orzo is tender, stirring occasionally.
Combining Ingredients
- Stir in Parmesan and heavy cream until melted together.
- Gently add in the chopped spinach until it wilts into the mix.
- Fold in the roasted squash, adjust seasoning to taste, and serve warm.
Notes
Can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. Reheat by adding a splash of broth or cream. This dish can be frozen for later.