Description
A comforting warm dish featuring creamy orzo tossed with roasted butternut squash and fresh spinach.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes, until it becomes tender and golden brown.
- In a pot, bring the vegetable broth to a boil. Once boiling, add the orzo and cook according to the package instructions until it reaches al dente perfection.
- While the orzo cooks, heat a couple of tablespoons of olive oil in a separate pan. Sauté the minced garlic until it becomes fragrant, then toss in the spinach and cook it until it’s wilted.
- Drain the cooked orzo and add it to the pan with the sautéed spinach and garlic. Mix everything well, so the flavors combine beautifully.
- Now, stir in the roasted butternut squash and heavy cream. Season it with salt and pepper to taste, adjusting the seasoning to your preference.
- Serve this delicious dish hot, and don’t forget to top it with Parmesan cheese if you desire that extra cheesy goodness!
Notes
Great for leftovers! Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
- Prep Time: 10 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, vegetarian recipe, comfort food, easy recipe