Description
Creamy Orzo with Roasted Butternut Squash and Spinach is a warm, comforting vegetarian dish that combines the rich flavors of roasted butternut squash with creamy orzo pasta and fresh spinach. Perfect for cozy dinners, this recipe offers a delicious balance of flavors and textures.
Ingredients
Roasted Butternut Squash:
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
Orzo Pasta:
- 1½ cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cups baby spinach, roughly chopped
- ½ tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
- Cook the Orzo: In a large saucepan over medium heat, melt butter. Add garlic and sauté. Stir in orzo and toast. Pour in broth, simmer for 10–12 minutes until tender.
- Finish the Dish: Stir in Parmesan and cream. Add spinach and cook until wilted. Fold in roasted squash. Adjust seasoning and serve warm, garnished with parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
