Description
This creamy orzo with roasted butternut squash and spinach is a cozy, flavorful dish made with tender pasta, caramelized squash, and fresh greens. Perfect for a comforting vegetarian dinner or a healthy side dish.
Ingredients
1 cup orzo pasta
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 cloves garlic, minced
1 small onion, chopped
3 cups vegetable broth
1/2 cup heavy cream (or coconut milk for dairy-free)
2 cups fresh spinach
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash with 1 tablespoon olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20 to 25 minutes until tender and caramelized.
3. In a large skillet, heat the remaining olive oil over medium heat. Sauté the onion until soft, then add garlic and cook for 1 minute.
4. Add the orzo and stir for 1 to 2 minutes to lightly toast it.
5. Pour in the vegetable broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
6. Stir in the roasted butternut squash, spinach, thyme, and oregano.
7. Add the cream and Parmesan cheese, stirring until the mixture becomes creamy.
8. Adjust seasoning with salt and pepper if needed.
9. Serve warm, garnished with extra Parmesan if desired.
Notes
For a vegan version, use coconut milk and skip the Parmesan or replace with a plant-based alternative.
Do not overcook the orzo to avoid a mushy texture.
You can add mushrooms or chickpeas for extra protein.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 16 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 12 g