Creamy Orzo with Roasted Butternut Squash and Spinach
Introduction
Creamy Orzo with Roasted Butternut Squash and Spinach is a warm and comforting dish perfect for any day of the week. It combines the rich flavors of roasted squash with the creamy texture of orzo. This recipe is simple to follow and will leave your family asking for more.
Why Make This Recipe
This recipe is not only delicious but also packed with nutrients. Butternut squash is full of vitamins, and spinach gives you a boost of iron. Plus, it’s easy to make! It’s perfect for busy weeknights or lazy weekends when you’re craving something satisfying.
How to Make Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients:
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with olive oil, garlic powder, smoked paprika (if using), salt, and black pepper. Spread the seasoned squash on a baking sheet in a single layer. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the orzo pasta to the skillet, stirring to coat it with the oil and aromatics. Toast the orzo for 1-2 minutes to enhance its flavor. Pour in the broth and bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid, about 8-10 minutes.
Stir in the heavy cream, allowing the mixture to simmer for 2-3 minutes until it thickens slightly. Add the fresh spinach, stirring until it wilts. Incorporate the roasted butternut squash and grated Parmesan cheese, gently folding them into the creamy orzo. Season with additional salt and black pepper to taste.
Remove the skillet from heat and let the dish sit for a couple of minutes to allow the flavors to meld. Garnish with chopped fresh parsley before serving.
How to Serve Creamy Orzo with Roasted Butternut Squash and Spinach
Serve this creamy orzo warm, directly from the skillet. It makes a lovely main dish or a hearty side. You can add extra Parmesan on top for more flavor!
How to Store Creamy Orzo with Roasted Butternut Squash and Spinach
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat. You might add a splash of broth or cream to loosen it up.
Tips to Make Creamy Orzo with Roasted Butternut Squash and Spinach
- Make sure to not overcook the orzo; it should be al dente.
- Feel free to mix in other veggies like kale or bell peppers for added taste and nutrition.
- To make it vegan, swap the heavy cream for coconut milk and omit the cheese.
Variation
You can use different types of pasta if you don’t have orzo, like farro or even rice. Adding nuts like walnuts or pecans gives a nice crunch!
FAQs
Can I use frozen butternut squash? Yes, frozen butternut squash can be a great time-saver. Just roast it according to package directions.
Can I make this recipe ahead of time? Yes, you can prepare the orzo and squash ahead of time and mix them together when you’re ready to eat.
What can I serve with this dish? It pairs well with a light salad or crusty bread. Enjoy!
