Creamy Orzo with Roasted Butternut Squash and Spinach
A creamy and comforting dish filled with roasted butternut squash, spinach, and orzo pasta that's perfect for weeknight dinners or meal prep.
Ingredients
To roast the butternut squash
- 1 small butternut squash, peeled and diced (about 3 cups) Local and seasonal is best
- 2 tbsp olive oil
- Salt and black pepper, to taste
Main ingredients
- 1.5 cups orzo pasta Tiny rice-shaped 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 Can substitute with plant-based cream for dairy-free
- 2 cups baby spinach, roughly chopped Can use kale or other greens
- 0.5 tsp dried thyme (optional)
- a pinch red pepper flakes (optional)
- 2 tbsp fresh parsley, finely chopped (for garnish)
Instructions
Roasting the Squash
- 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. Don't worry if some edges brown.
Cooking the Orzo
- 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 frequently, adding more broth or water if it looks too dry.
Combining Ingredients
- 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.
Notes
Make it ahead by roasting the squash a day or two early. Store leftovers in an airtight container for up to 4 days. Reheat with a splash of water or broth.