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Creamy orzo dish featuring roasted butternut squash and fresh spinach

Creamy Orzo with Roasted Butternut Squash and Spinach

A comforting vegetarian dish featuring tender orzo pasta, roasted butternut squash, and wilted spinach in a creamy sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 2 cups butternut squash, diced Trader Joe’s diced butternut is recommended.
  • 2 cups fresh spinach
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil Aldi’s olive oil is a cost-effective option.
  • 1 cup vegetable broth Use a quality broth for best flavor.
  • 1/2 cup cream or coconut milk Coconut milk for a dairy-free option.
  • to taste salt and pepper
  • for serving Parmesan cheese, optional Non-negotiable in my heart.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
  3. In a pot, cook the orzo according to package instructions. Drain and set aside.
Cooking
  1. In the same pot, add a little more olive oil and sauté the minced garlic until fragrant.
  2. Add the spinach and cook until wilted.
  3. Pour in the vegetable broth and cream, stirring until combined.
  4. Add the cooked orzo and roasted butternut squash to the pot, mixing well.
  5. Season with salt and pepper to taste.
  6. Serve warm, topped with Parmesan cheese if desired.

Notes

Roast the squash until golden, not aggressive. Stir well to mix flavors. If your squash is floppy, roast longer. If your sauce is thin, simmer gently with more broth.