Description
A delightful dish featuring roasted butternut squash and creamy orzo pasta, perfect for chilly nights or impressing guests.
Ingredients
Scale
- 2 cups orzo pasta
- 2 cups butternut squash, cubed
- 3 cups fresh spinach
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 25-30 minutes, flipping halfway through.
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, about 8-9 minutes. Drain the orzo, reserving 1/2 cup of the pasta cooking water.
- Add the remaining tablespoon of olive oil to a large skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Add the grated parmesan cheese and stir until melted and smooth. Season with salt, pepper, and red pepper flakes.
- Add the cooked orzo to the cream sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water as needed.
- Fold in the fresh spinach and cook for 1-2 minutes until wilted.
- Gently fold in the roasted butternut squash, taking care not to mash the cubes. Adjust seasoning as needed.
- Serve immediately in bowls, garnished with extra parmesan cheese and red pepper flakes.
Notes
Ensure to keep an eye on the garlic when sautéing to prevent it from burning. Store leftovers in an airtight container for 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg