Creamy Orzo with Roasted Butternut Squash and Spinach
Creamy Orzo with Roasted Butternut Squash and Spinach made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash diced
- 2 cups fresh spinach chopped
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet.
- Roast the squash for 25-30 minutes or until tender and golden, stirring halfway through.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add minced garlic and cook for another minute, until fragrant.
- Stir in the orzo and cook for 1-2 minutes, allowing it to toast slightly.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes or until the orzo is al dente.
- Stir in heavy cream and Parmesan cheese until melted and combined.
- Fold in the roasted butternut squash and chopped spinach until just combined.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve warm, garnished with additional Parmesan if desired.