Description
orzo with roasted butternut squash and spinach is a comforting and flavorful dish that’s perfect for cozy dinners. The rich and velvety texture of the orzo pairs beautifully with the caramelized sweetness of roasted butternut squash and the freshness of spinach. This dish is easy to prepare and makes a great vegetarian main or side dish.
Ingredients
Units
Scale
For the Roasted Butternut Squash:
- 2 cups butternut squash, peeled and diced (~1/2-inch cubes)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, for depth)
For the Orzo:
- 1 cup orzo pasta
- 1 tbsp butter or olive oil
- 2 cloves garlic, minced
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/2 tsp lemon zest (for brightness)
For Garnish:
- Extra Parmesan cheese
- Fresh parsley or basil, chopped
Instructions
-
Roast the Butternut Squash:
- Preheat oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
-
Cook the Orzo:
- In a large skillet, heat butter or olive oil over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in the orzo and lightly toast for 1-2 minutes.
- Pour in the vegetable broth, bring to a gentle boil, and let simmer 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
-
Make It Creamy:
- Reduce heat to low and stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes.
- Add the chopped spinach and stir until wilted.
-
Combine & Serve:
- Gently fold in the roasted butternut squash and lemon zest.
- Taste and adjust seasoning if needed.
- Garnish with extra Parmesan and fresh herbs before serving.
Notes
- For a lighter version, use milk instead of heavy cream.
- Swap butternut squash for sweet potatoes or roasted pumpkin.
- Add cooked chicken or chickpeas for extra protein.