Description
A cozy, creamy pasta dish featuring roasted butternut squash and fresh spinach.
Ingredients
Scale
- 1 small butternut squash – peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- ¼ cup heavy cream (or cream cheese for extra richness)
- 2 cups baby spinach, roughly chopped
- ½ tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Start by preheating the oven to 400°F (200°C). In a mixing bowl, combine the diced butternut squash with olive oil, salt, and black pepper. Make sure each piece is well-coated. Spread the seasoned squash in a single layer on a baking sheet, ensuring there’s enough space for even roasting. Bake in the oven for about 25 to 30 minutes, turning halfway through, until the squash is golden brown and tender.
- While the squash is roasting, take a large saucepan and melt the butter over medium heat. Once melted, add the minced garlic and sauté for about a minute until fragrant. This step enhances the flavor base of your dish. Next, add the orzo and lightly toast it in the pan for about two minutes, stirring continuously to prevent burning.
- Pour in the vegetable broth (or water) to the saucepan and bring the mixture to a gentle simmer. Allow it to cook for about 10 to 12 minutes, stirring occasionally. This ensures your orzo cooks thoroughly and absorbs most of the liquid, becoming tender.
- Once the orzo is cooked, reduce the heat and stir in the grated Parmesan cheese and heavy cream (or cream cheese if using). This is where your dish gets its rich, creamy consistency that coats every bit of pasta. Then, add the chopped spinach and cook just until it wilts—this usually takes about 1 to 2 minutes.
- Now, gently fold in the roasted butternut squash into the creamy orzo mixture, being careful not to break the squash pieces too much. Taste your dish and adjust the seasoning as needed, adding more salt, pepper, thyme, or a pinch of red pepper flakes for some heat if desired.
- To serve, transfer your Creamy Orzo with Roasted Butternut Squash and Spinach onto plates or a serving bowl. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired. Enjoy this comforting dish warm, relishing each bite!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 410 kcal
- Sodium: 350 mg
- Protein: 12 g