Description
Creamy orzo with roasted butternut squash became my absolute favorite comfort meal during last autumn’s chilly evenings. Roasting sweet squash and stirring it into buttery pasta creates a delightful dinner that warms your soul with each comforting bite.
Ingredients
Scale
Main Ingredients:
- 1½ cups orzo pasta
- 1 small butternut squash
- 2 cups baby spinach
- 3 cups vegetable broth
Dairy and Flavor Enhancers:
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cloves garlic
Seasonings and Garnishes:
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- ½ teaspoon dried thyme
- Salt
- Black pepper
- Pinch of red pepper flakes
Instructions
- Preheat your oven to 400°F. Dice 1 small butternut squash into 3 cups of cubes and coat with 2 tablespoons olive oil, salt, and black pepper.
- Spread squash cubes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping once halfway through until edges turn golden brown.
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 60 seconds.
- Add 1½ cups orzo to the pan and toast for 2 minutes, stirring continuously to prevent burning.
- Pour 3 cups vegetable broth into the pan and bring to a gentle simmer. Cook orzo for 10-12 minutes, stirring occasionally until pasta absorbs most liquid.
- Stir in ½ cup Parmesan cheese and ¼ cup heavy cream until the mixture becomes smooth and creamy.
- Add 2 cups chopped baby spinach and cook for 1-2 minutes until leaves wilt and blend into the sauce.
- Gently fold roasted butternut squash into the creamy orzo mixture. Season with salt, pepper, dried thyme, and red pepper flakes if desired.
- Serve immediately, garnishing with 2 tablespoons fresh chopped parsley and additional Parmesan cheese.
Notes
- Roast the squash until it has caramelized edges for deeper flavor and a slightly crispy texture.
- Choose vegetable broth with low sodium so your dish doesn’t become too salty when reducing liquid.
- For a lighter version, swap heavy cream with Greek yogurt or half-and-half to reduce calories while maintaining creaminess.
- When toasting orzo, watch carefully and stir frequently to prevent burning and ensure even golden color.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 30 mg