Description
A delightful dish that combines creamy orzo with sweet roasted butternut squash and fresh spinach, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups chicken or vegetable broth
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic, dried thyme, and crushed red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Add the orzo to the saucepan and stir to coat the pasta with butter. Cook for about 2 minutes, allowing the orzo to toast slightly.
- Pour in the broth, bring to a simmer, and cook for about 8-10 minutes, stirring occasionally, until the orzo is creamy and the broth is absorbed.
- Reduce heat to low and fold in the fresh spinach, stirring until wilted.
- Add the roasted butternut squash, heavy cream, and grated Parmesan cheese. Stir gently until well incorporated and creamy.
- Squeeze lemon juice over the mixture, and season with more salt and pepper to taste. Serve immediately, garnished with fresh parsley if desired.
Notes
For the best flavors, use fresh spinach and quality broth. Avoid overcooking the squash and underseasoning the dish.
- 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