Description
Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients
2 cups butternut squash, peeled and cubed
2 tbsp olive oil
1 tsp dried thyme (or fresh thyme sprigs for garnish)
Salt and black pepper to taste
1 cup orzo pasta
2 cups chicken or vegetable broth
½ cup heavy cream (or milk for a lighter option)
2 garlic cloves, minced
2 cups fresh spinach
½ cup grated Parmesan cheese
Directions
Roast the squash:
Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
Cook the orzo:
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the orzo and toast for 1-2 minutes.
Simmer the orzo:
Pour in the broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid and becomes tender.
Make it creamy:
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and fresh spinach. Cook for 2-3 minutes until the spinach wilts and the sauce is creamy. Adjust salt and pepper to taste.
Combine and serve:
Gently fold in the roasted butternut squash. Serve warm, garnished with extra Parmesan and fresh thyme if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~350 kcal per serving
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