Description
Creamy Orzo With Roasted Butternut Squash And Spinach is a comforting embrace in a bowl, promising a culinary experience that delights the senses and warms the soul.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, thyme, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- While the squash roasts, melt butter in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add orzo pasta to the pot and toast for 2 minutes, stirring constantly.
- Pour in vegetable broth and bring to a simmer.
- Cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, about 10-12 minutes.
- Stir in heavy cream, Parmesan cheese, and fresh spinach.
- Cook until the spinach wilts, about 2-3 minutes.
- Gently fold in the roasted butternut squash.
- Serve immediately and enjoy this creamy orzo roasted butternut dish.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Add a pinch of nutmeg for extra warmth.
- Garnish with fresh parsley or sage before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg