Description
A delightful combination of creamy orzo, sweet roasted butternut squash, and fresh spinach, perfect for any occasion.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, cubed
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream or plant-based cream
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread on a baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized.
- Bring a large pot of salted water to a boil, then add the orzo and cook according to package instructions (8-10 minutes).
- Drain the orzo and set aside.
- Heat another tablespoon of olive oil in a large skillet and sauté onions for about 5 minutes until translucent.
- Add minced garlic and cook for another 1-2 minutes.
- Pour in vegetable broth and heavy cream, bringing to a gentle simmer.
- Combine the cooked orzo and roasted squash into the skillet.
- Stir in fresh spinach and cook until wilted (2-3 minutes).
- Season with salt and pepper to taste, and serve hot garnished with Parmesan cheese if desired.
Notes
Allow leftovers to cool and store in an airtight container for 3-4 days. Reheat gently with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: creamy orzo, butternut squash, spinach, vegetarian, easy recipe, weeknight dinner