Description
A comforting dish featuring creamy orzo, sweet roasted butternut squash, and fresh spinach, perfect for any meal, especially during cooler months.
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.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on the baking sheet and roast for about 25-30 minutes.
- In a saucepan, melt the butter over medium heat. Add garlic, thyme, and red pepper flakes and sauté for 1 minute.
- Add the orzo and toast for about 2 minutes.
- Pour in the broth, bring to a simmer, and cook for 8-10 minutes, stirring occasionally.
- Reduce heat to low and fold in fresh spinach until wilted.
- Add roasted squash, heavy cream, and Parmesan, stirring gently to combine.
- Finish with lemon juice and season to taste.
- Serve immediately, garnished with parsley if desired.
Notes
Consider customizing with additional vegetables or proteins. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg