Creamy Orzo with Roasted Butternut Squash
A comforting and nutritious dish that combines creamy orzo pasta with sweet roasted butternut squash and fresh spinach.
Ingredients
Main ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Optional: herbs like thyme or sage for seasoning
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet. Roast for 25-30 minutes until tender.
- In a pot, bring vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente. Then drain.
Cooking
- In the same pot, add minced garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream and Parmesan cheese until melted and creamy.
- Add the cooked orzo, roasted butternut squash, and spinach. Mix until the spinach wilts.
- Season with additional salt and pepper. Add optional herbs for extra flavor. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, keep in portions for up to 2 months.