Creamy Orzo with Roasted Butternut Squash and Spinach
A comforting dish of tender orzo, rich cream, and sweet caramelized butternut squash, perfect for cozy dinners or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cups orzo pasta
- 2 cups butternut squash, cubed
- 3 cups fresh spinach
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
- While the squash roasts, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente, usually about 8-9 minutes. Drain the orzo, reserving 1/2 cup of the pasta cooking water, and set aside.
- In a large skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Add the grated parmesan cheese and stir until melted and smooth. Season with salt, pepper, and red pepper flakes to taste.
- Add the cooked orzo to the cream sauce and toss to coat evenly. If the sauce seems too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency. Fold in the fresh spinach and cook for 1-2 minutes until just wilted.
- Gently fold the roasted butternut squash into the creamy orzo, being careful not to mash the tender cubes. Taste and adjust seasoning if needed. Serve immediately in bowls, garnished with extra parmesan cheese and a sprinkle of red pepper flakes if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be frozen, but the texture may change.