Creamy Orzo Butternut Spinach (Printable Version)
Orzo combines with roasted butternut squash and spinach for a creamy, comforting meal in under an hour.
# Ingredients:
→ Roasted Squash
01 -
3 cups butternut squash, peeled and diced
02 -
1 tablespoon olive oil
03 -
1 teaspoon dried thyme or 1 tablespoon fresh thyme
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Orzo Base
06 -
1 tablespoon olive oil
07 -
3 cloves garlic, minced
08 -
1 cup orzo pasta
09 -
2.5 cups vegetable broth (plus more if needed)
10 -
0.5 cup heavy cream or dairy-free alternative
11 -
2 cups fresh spinach
12 -
0.25 cup grated parmesan cheese (optional)
# Steps:
01 -
Preheat oven to 200°C. Toss diced butternut squash with olive oil, thyme, salt, and black pepper. Arrange in a single layer on a baking sheet. Roast for 25 to 30 minutes, turning halfway, until tender and lightly caramelized.
02 -
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 -
Stir in orzo pasta and cook for 2 to 3 minutes, stirring occasionally, until orzo is lightly golden.
04 -
Add vegetable broth gradually, 0.5 cup at a time, stirring frequently and allowing the orzo to absorb liquid before each addition. Continue cooking until orzo is al dente and texture is creamy, approximately 10 to 12 minutes. Add extra broth if needed for creaminess.
05 -
Reduce heat to low and stir in the heavy cream or dairy-free alternative until fully combined.
06 -
Fold in fresh spinach and cook until wilted, 1 to 2 minutes.
07 -
Gently fold in roasted butternut squash. Adjust seasoning with salt and black pepper. Sprinkle with grated parmesan if desired and serve immediately.
# Notes:
01 -
For enhanced flavor, use freshly grated parmesan and freshly cracked black pepper just before serving.
02 -
A dairy-free cream and non-dairy parmesan can make this dish fully vegan.