Creamy Orzo with Roasted Butternut Squash and Spinach
Enjoy a cozy meal with creamy orzo mixed with roasted butternut squash and spinach. Try this comforting recipe today!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Baking, Sautéing
- Cuisine: Vegetarian
Ingredients
Scale
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cups baby spinach, roughly chopped
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25–30 minutes until tender.
- In a large saucepan over medium heat, melt the butter. Sauté minced garlic for about a minute until fragrant. Stir in the orzo pasta and toast lightly for around 2 minutes.
- Pour in the vegetable broth and simmer for about 10–12 minutes until the orzo is tender yet slightly al dente.
- Stir in grated Parmesan cheese and heavy cream followed by chopped spinach; cook just until wilted.
- Gently fold in the roasted butternut squash and adjust seasoning as needed. Serve warm garnished with fresh parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 27mg