Description
Creamy orzo with roasted butternut squash and spinach is a comforting dish that warms the soul. This vibrant, velvety meal combines tender orzo pasta with sweet roasted squash and fresh spinach, all enveloped in a rich cream sauce. Perfect for weeknight dinners or special occasions, this dish is simple to make yet impressive enough to wow your guests. Each bite bursts with flavor, making it an unforgettable addition to your dinner table.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh sage or thyme (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes.
- Boil vegetable broth in a pot and cook orzo for 8-10 minutes until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant (about 1 minute). Add spinach and cook until wilted (2-3 minutes).
- Combine roasted squash and cooked orzo in the skillet. Pour in heavy cream and stir gently.
- Fold in Parmesan cheese until melted. Adjust seasoning if needed before serving hot.
- Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg