Creamy Orzo with Roasted Butternut Squash and Spinach
A comforting, creamy, and flavorful dish featuring tender orzo, roasted butternut squash, and fresh spinach in a luscious garlic-Parmesan sauce. Perfect as a vegetarian main or a hearty side dish!
Ingredients:
For the Roasted Butternut Squash:
For the Orzo & Sauce:
1½ cups orzo pasta
3 tbsp olive oil
3 cloves garlic, minced
2½ cups vegetable broth (or chicken broth for non-vegetarian)
1 cup heavy cream (or half-and-half for a lighter option)
½ cup grated Parmesan cheese
3 cups fresh spinach, roughly chopped
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp nutmeg (optional, for warmth)
½ tsp red pepper flakes (optional, for heat)
1 tbsp lemon juice (for brightness)
For Garnish (Optional):
Extra Parmesan cheese
Toasted pine nuts or walnuts
Fresh parsley or basil
Instructions:
Step 1: Roast the Butternut Squash
Preheat oven to 400°F (200°C).
Toss diced butternut squash with olive oil, salt, pepper, smoked paprika, and garlic powder.
Spread in a single layer on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
Step 2: Cook the Orzo
In a large skillet or saucepan, pour oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in the orzo and toast for 1–2 minutes until lightly golden.
Pour in the vegetable broth and bring to a simmer. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Step 3: Make the Creamy Sauce
Lower the heat and stir in heavy cream, Parmesan cheese, salt, pepper, nutmeg, and red pepper flakes.
Add the fresh spinach, stirring until wilted.
Gently fold in the roasted butternut squash.
Step 4: Finish & Serve
Stir in lemon juice for a touch of brightness.
Adjust seasoning if needed. If too thick, add a splash of broth or cream.
Serve warm, garnished with extra Parmesan, toasted nuts, or fresh herbs.
Serving Suggestions:
Enjoy as a vegetarian main dish with a side of garlic bread.
Serve as a side with grilled chicken, salmon, or shrimp.
Add mushrooms or caramelized onions for extra depth.
Make-Ahead & Storage Tips:
Make ahead: Roast butternut squash in advance and store in the fridge for up to 3 days.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheating: Reheat on the stove with a splash of broth or milk to restore creaminess.
Nutrition (Per Serving, Approximate)
Calories: ~450 kcal
Protein: ~12g
Fat: ~22g
Carbs: ~50g
Fiber: ~5g