Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients:
-
1 cup orzo pasta
-
2 cups butternut squash, cubed
-
2 tbsp olive oil
-
2 cloves garlic, minced
-
2 cups baby spinach
-
1 cup vegetable broth (or chicken broth)
-
1 cup heavy cream (or half-and-half)
-
½ cup grated Parmesan cheese
-
1 tsp dried thyme (or fresh thyme leaves)
-
Salt & black pepper, to taste
-
Optional: red pepper flakes
Instructions:
-
Roast Squash – Preheat oven to 200°C (400°F). Toss cubed squash with olive oil, salt, pepper, and thyme. Roast 20–25 minutes until tender and golden.
-
Cook Orzo – In a skillet, heat olive oil and sauté garlic. Stir in orzo and toast slightly.
-
Add Broth & Cream – Pour in broth and let orzo absorb most of it. Stir in cream and simmer until creamy.
-
Add Spinach & Squash – Mix in spinach until wilted. Fold in roasted squash.
-
Finish with Parmesan – Stir in Parmesan cheese, season to taste, and serve hot.
❓ Q&A
Q: Can I make this vegan?
Yes! Use coconut cream or cashew cream instead of heavy cream, and nutritional yeast instead of Parmesan.
Q: Can I prepare it ahead of time?
Yes, but the orzo will absorb liquid as it sits. Add a splash of broth or cream when reheating.
Q: What protein can I add?
Grilled chicken, shrimp, or even crispy chickpeas go perfectly with this dish.
Q: Can I use frozen butternut squash?
Yes! Just roast it directly from frozen; it may take 5–10 minutes longer.
Q: How do I keep it from getting too thick?
Add extra broth or cream while stirring until you reach your desired creaminess.
Q: What can I serve it with?
It’s great as a main dish, or as a side with baked salmon, roasted chicken, or garlic bread.