Creamy Orzo with Roasted Butternut Squash and Spinach
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.