Description
This creamy roasted butternut squash orzo is a comforting and flavorful dish combining tender roasted squash, perfectly cooked orzo pasta, fresh spinach, and a rich Parmesan cream sauce. It’s an easy-to-make, satisfying meal ideal for a cozy weeknight dinner or a special side dish.
Ingredients
Scale
Vegetables
- 2 cups butternut squash, peeled and diced
- 2 cups fresh spinach leaves
Pasta & Broth
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
Seasoning & Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Dairy
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, garlic powder, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes until tender and caramelized.
- Cook the Orzo: While the squash roasts, bring the broth to a boil in a medium saucepan. Add the orzo and cook for 8-10 minutes until al dente. Drain excess liquid, reserving some broth to prevent dryness if needed.
- Combine Ingredients: In a large skillet over medium heat, mix together the roasted squash, cooked orzo, and fresh spinach. Cook for 2-3 minutes, stirring gently until spinach wilts completely.
- Create the Creamy Sauce: Reduce heat slightly, then stir in the heavy cream and Parmesan cheese. Cook and stir until the cheese melts and the sauce is creamy, coating the ingredients evenly. Adjust seasoning with salt and pepper, and optionally add a pinch of nutmeg for warmth.
Notes
- Use vegetable broth to make this dish vegetarian.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Reserve some pasta cooking broth to adjust sauce consistency if it gets too thick.
- Add toasted pine nuts or crispy sage leaves for extra texture and flavor.
- Make sure not to overcook orzo to keep a nice bite.
