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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.

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

Instructions

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