Creamy Orzo with Roasted Butternut Squash and Spinach
Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting vegetarian dish that brings warmth and flavor to your table. The sweet, nutty taste of roasted butternut squash pairs beautifully with creamy orzo and fresh spinach, creating a delightful meal perfect for busy weeknights or family gatherings. With its vibrant colors and rich flavors, this dish is sure to be a hit with everyone. Plus, it’s quick to prepare and packed with nutritious ingredients, making it an ideal choice for wholesome dinners any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking/Stovetop
- Cuisine: Vegetarian
Ingredients
Scale
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tablespoons olive oil
- 1½ cups orzo pasta
- 3 cups vegetable broth
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cups baby spinach, roughly chopped
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- In a large saucepan over medium heat, melt butter. Add garlic and sauté for 1 minute. Stir in orzo pasta and toast lightly for 2 minutes.
- Pour in vegetable broth and bring to a simmer. Cook for about 10–12 minutes, stirring occasionally until orzo is tender.
- Once cooked, stir in Parmesan cheese and heavy cream until well combined. Add chopped spinach and cook until wilted.
- Gently fold in the roasted butternut squash, adjusting seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 32mg