Description
A delightful dish that combines roasted butternut squash and fresh spinach enveloped in a creamy sauce, perfect for cozy family dinners or festive gatherings.
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 onto the baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a saucepan, melt the butter over medium heat, then add the minced garlic, dried thyme, and crushed red pepper flakes, sautéing for 1 minute until fragrant.
- Add the orzo and stir to coat, toasting for about 2 minutes.
- Pour in the broth, bring to a simmer, and cook for 8-10 minutes until the orzo is creamy and the broth is absorbed.
- Reduce heat to low and fold in the fresh spinach until wilted.
- Add the roasted butternut squash, heavy cream, and grated Parmesan, stirring until combined and creamy.
- Squeeze lemon juice, season with salt and pepper to taste, and serve immediately garnished with parsley if desired.
Notes
Feel free to adjust creaminess and seasonings to your liking. This dish can be made vegan by substituting heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg