Creamy Orzo with Roasted Butternut Squash & Spinach
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cups baby spinach, roughly chopped
- Pinch of red pepper flakes (optional)
- Fresh parsley for garnish
- Instructions:
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, black pepper, and optional thyme. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large skillet over medium heat, melt butter and sauté minced garlic for about one minute. Add orzo pasta and toast for 2-3 minutes until golden.
- Pour in vegetable broth and bring to a simmer. Cook while stirring occasionally for 10-15 minutes until orzo is al dente and most liquid is absorbed.
- Stir in roasted squash, chopped spinach, heavy cream, Parmesan cheese, and optional red pepper flakes. Cook for another 1-2 minutes until spinach wilts. Season to taste with salt and pepper before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg