Creamy Orzo with Roasted Butternut Squash and Spinach
A delightful dish combining orzo pasta, roasted butternut squash, and fresh spinach in a creamy sauce, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, cubed
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream or plant-based cream
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the squash for 25-30 minutes until tender.
- Boil salted water and cook the orzo according to package instructions (8-10 minutes), then drain and set aside.
- Heat olive oil in a skillet over medium heat, sauté onions for 4-5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in vegetable broth and heavy cream, then bring the mixture to a gentle simmer.
- Stir in cooked orzo and roasted butternut squash. Cook until heated through.
- Mix in fresh spinach and season with additional salt and pepper.
- Serve hot, garnished with Parmesan if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of broth or water.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: orzo, butternut squash, spinach, creamy pasta, vegetarian recipe, one-pot meal