Creamy Orzo Butternut Squash (Print Version)
Creamy orzo pasta with roasted butternut squash, wilted spinach, and Parmesan creates a comforting, satisfying meal.
# Ingredients:
01 -
1 small butternut squash, peeled and diced (about 3 cups)
02 -
2 tablespoons olive oil
03 -
Salt and black pepper, to taste
04 -
1½ cups orzo pasta
05 -
3 cups vegetable broth (or water)
06 -
2 tablespoons butter
07 -
2 cloves garlic, minced
08 -
½ cup grated Parmesan cheese
09 -
¼ cup heavy cream
10 -
2 cups baby spinach, roughly chopped
11 -
½ teaspoon dried thyme (optional)
12 -
Pinch of red pepper flakes (optional)
13 -
2 tablespoons fresh parsley, finely chopped (for garnish)
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
02 -
In a large saucepan over medium heat, melt the butter. Add garlic and sauté for about a minute. Stir in orzo and toast lightly for around 2 minutes.
03 -
Pour in the vegetable broth, bring to a simmer, and cook for about 10–12 minutes until the orzo is tender.
04 -
Stir in Parmesan cheese and heavy cream. Add spinach and cook until wilted.
05 -
Gently fold in the roasted squash. Adjust seasoning to taste before serving warm.