Description

Creamy Orzo with Roasted Butternut Squash and Spinach is a delightful, comforting dish that perfectly balances the nutty sweetness of roasted butternut squash with velvety orzo and fresh spinach. This recipe is not only visually appealing but also bursting with flavor, making it ideal for cozy gatherings or satisfying weeknight dinners. Each bite envelops your palate in rich creaminess, ensuring this dish becomes a favorite at your table.

Ingredients

Scale

1 cup orzo pasta
2 cups butternut squash, diced
2 cups fresh spinach
2 cups vegetable broth
4 oz cream cheese
2 tbsp olive oil
3 garlic cloves, minced
Salt and pepper to taste
¼ cup grated Parmesan cheese (optional)

Instructions

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Toss the diced butternut squash in olive oil, salt, pepper, and minced garlic. Spread on the prepared tray.
Roast for 25-30 minutes until tender and caramelized.
In a pot, bring vegetable broth to a boil. Cook orzo according to package instructions until al dente (8-10 minutes). Drain any excess broth.
Stir in cream cheese until melted into the orzo. Gently fold in roasted butternut squash and fresh spinach.
Serve hot, topped with grated Parmesan if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (210g)
Calories: 360
Sugar: 5g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg

Keywords: For added flavor, consider incorporating kale or sun-dried tomatoes. Store leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of vegetable broth for creaminess.