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Creamy Orzo with Roasted Butternut Squash and Spinach

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups butternut squash peeled and cubed
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast the butternut squash for 25-30 minutes or until fork-tender and caramelized.
  4. While the squash is roasting, bring vegetable broth to a simmer in a pot.
  5. In a separate pan, heat the remaining olive oil over medium heat, then add diced onion and garlic.
  6. Add the orzo to the pan, stirring to coat it in the oil, onion, and garlic mixture.
  7. Pour in the warm vegetable broth and stir occasionally, allowing the orzo to cook for about 10 minutes.
  8. Once the orzo is nearly done, mix in the roasted butternut squash and spinach.
  9. Incorporate the heavy cream and Parmesan cheese into the dish over low heat.
  10. Taste and adjust seasoning with more salt and pepper if needed.
  11. Serve hot, garnished with additional Parmesan cheese if desired.