Description
This Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting, vibrant dish that’s perfect for fall and winter meals. Sweet, caramelized butternut squash is paired with tender orzo pasta, fresh spinach, and a luscious Parmesan cream sauce for a meal that’s rich in flavor and texture. The combination of roasted vegetables, creamy sauce, and nutty Parmesan creates a dish that’s both hearty and elegant, making it ideal for weeknight dinners or holiday gatherings. Whether you’re looking for a vegetarian main course or a show-stopping side dish, this recipe is sure to impress. Garnish with toasted pine nuts or fresh herbs for an extra touch of sophistication and serve it alongside roasted chicken or crusty bread for a complete meal!
Ingredients
For the Dish:
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil (divided)
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- Optional: ¼ cup toasted pine nuts or walnuts (for garnish)
- Fresh parsley or thyme, chopped (for garnish)
Instructions
1. Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the squash is tender and caramelized at the edges. Remove from the oven and set aside.
2. Cook the Orzo:
- Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and set aside.
3. Sauté the Aromatics:
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Make the Cream Sauce:
- Pour the vegetable broth into the skillet and bring to a simmer. Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
5. Combine Everything:
- Add the cooked orzo, roasted butternut squash, and fresh spinach to the skillet. Stir gently until the spinach wilts and everything is coated in the creamy sauce.
6. Serve and Garnish:
- Divide the creamy orzo into bowls and garnish with toasted pine nuts or walnuts (if using) and freshly chopped parsley or thyme. Serve hot and enjoy the cozy, seasonal flavors!
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main course
- Cuisine: Italian
