Creamy Orzo with Roasted Butternut Squash and Spinach
A delightful dish that combines orzo pasta, roasted butternut squash, and fresh spinach in a creamy sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main ingredients
- 1 cup orzo pasta Quick-cooking pasta
- 2 cups butternut squash, peeled and cubed Can use frozen if needed
- 2 cups fresh spinach Can substitute with other leafy greens
- 2 tablespoons olive oil For roasting and sautéing
- 2 cloves garlic, minced Fresh garlic is recommended
- 1 cup vegetable broth Use low sodium if preferred
- 1/2 cup heavy cream or coconut milk Substitute for a vegan option
- to taste Salt and pepper Adjust seasoning as desired
- optional Parmesan cheese For topping
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized.
Cooking
- In a medium pot, bring vegetable broth to a boil. Add orzo and cook according to package instructions until al dente.
- In a large skillet, sauté garlic in olive oil until fragrant.
- Add cooked orzo and heavy cream to the skillet, stirring to combine.
- Add roasted butternut squash and spinach to the skillet, and cook until spinach wilts.
- Season with salt and pepper, and serve hot, topped with Parmesan cheese if desired.
Notes
To store leftovers, allow the dish to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat, adding a splash of vegetable broth or cream to restore creaminess, if needed.