Description
Creamy Orzo with Roasted Butternut Squash and Spinach is a rich, satisfying dish that blends sweet roasted squash with velvety spinach and creamy orzo pasta. It’s a perfect cozy meal for cool evenings and comes together in under an hour with simple, wholesome ingredients.
Ingredients
Scale
- 3 cups butternut squash, peeled and diced
- 1 tablespoon olive oil (for roasting)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper to taste
- 1 tablespoon olive oil (for orzo)
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2.5 cups vegetable broth (more as needed)
- 1/2 cup heavy cream or dairy-free alternative
- 2 cups fresh spinach
- 1/4 cup grated parmesan (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced butternut squash with 1 tbsp olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in orzo and toast for 2–3 minutes until lightly golden.
- Gradually add vegetable broth, 1/2 cup at a time, stirring frequently. Let the orzo absorb the broth before adding more.
- Once the orzo is al dente and creamy (about 10–12 minutes), reduce heat and stir in the cream.
- Add spinach and stir until wilted.
- Fold in roasted squash and adjust seasoning with salt and pepper.
- Top with parmesan if desired and serve warm.