Description
Mediterranean-inspired orzo with roasted butternut squash and spinach blends earthy flavors into a comforting dish. Creamy pasta, sweet roasted squash, and tender spinach create a wholesome meal perfect for weekend gatherings.
Ingredients
Scale
- 2 cups (473 ml) butternut squash, peeled and diced (~½-inch cubes)
- 1 cup (237 ml) orzo pasta
- 2 cups (473 ml) fresh spinach, roughly chopped
- 2 cups (473 ml) vegetable broth (or chicken broth)
- ½ cup (118 ml) heavy cream (or half-and-half for a lighter option)
- ½ cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter or olive oil
- ½ teaspoon salt
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, for depth)
- ½ teaspoon lemon zest (for brightness)
- ¼ teaspoon black pepper
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Extra Parmesan cheese
- Fresh parsley or basil, chopped
Instructions
- Prepare Butternut Squash: Toss diced squash with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread on a baking sheet and roast at 400F (200C) for 20-25 minutes, rotating midway, until caramelized and tender.
- Cook Orzo: Melt butter in a large skillet over medium heat. Sauté minced garlic briefly, then add orzo and toast for 1-2 minutes. Pour vegetable broth, simmer for 8-10 minutes while stirring occasionally until liquid is mostly absorbed and orzo becomes creamy.
- Enhance Flavor Profile: Lower heat and incorporate heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Introduce chopped spinach, stirring until leaves wilt and integrate seamlessly with the orzo.
- Final Assembly: Delicately fold roasted butternut squash and lemon zest into the creamy mixture. Perform a quick taste test, adjusting seasonings as necessary. Finish by sprinkling additional Parmesan and fresh herbs for a vibrant presentation.
Notes
- Ensure butternut squash pieces are evenly sized for consistent caramelization and avoid overcrowding the baking sheet to achieve perfect golden edges.
- Stir orzo frequently during simmering to prevent sticking and achieve a creamy, al dente texture without becoming mushy.
- Add cream and cheese off direct heat to prevent separation and maintain smooth, silky consistency.
- Swap heavy cream with coconut milk for dairy-free version, use vegetable broth instead of butter for vegan option, and replace Parmesan with nutritional yeast for plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg