Description
A delicious and creamy orzo dish featuring roasted butternut squash and fresh spinach, perfect for a comforting meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the butternut squash in the oven for 25-30 minutes until tender.
- In a pot, cook the orzo according to package instructions, then drain and set aside.
- In a large skillet, sauté the onion and garlic until translucent.
- Add the roasted butternut squash and spinach to the skillet, stirring until the spinach wilts.
- Pour in the vegetable broth and heavy cream, bringing the mixture to a simmer.
- Add the cooked orzo to the skillet, mixing well to combine.
- Season with salt and pepper to taste.
- Serve warm, topped with Parmesan cheese if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Creamy Orzo, Roasted Butternut Squash, Spinach, Vegetarian Recipe