Creamy Orzo with Roasted Butternut Squash and Spinach is a delightful dish that combines the sweetness of roasted butternut squash with the creaminess of orzo pasta and fresh spinach.
Author:Jessica
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Roasting and Stovetop Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups butternut squash, peeled and diced into 1-inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1 cup orzo pasta
4 cups vegetable broth
1 cup fresh spinach, chopped
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Parmesan cheese
¼ teaspoon nutmeg
Fresh parsley, for garnish (optional)
Instructions
Preheat the oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
In the same saucepan, reduce the heat to medium and add the heavy cream, garlic powder, onion powder, and nutmeg. Stir to combine and let it simmer for 2-3 minutes.
Add the cooked orzo, roasted butternut squash, and chopped spinach to the saucepan. Stir until the spinach wilts and everything is well combined.
Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.
Serve warm, garnished with fresh parsley if desired.
Notes
For added protein, consider mixing in cooked chicken or chickpeas.
Substitute the heavy cream with coconut milk for a dairy-free version.