Creamy Orzo with Roasted Butternut Squash and Spinach

Creamy Orzo with Roasted Butternut Squash and Spinach

Ingredients

• 2 cups butternut squash, peeled and diced

• 1 tablespoon olive oil

• Salt and black pepper (to taste)

• 1 cup orzo pasta

• 2 cups vegetable broth (or chicken broth)

• 2 cups fresh spinach

• 2 cloves garlic, minced

• ½ cup heavy cream (or cooking cream)

• ½ cup grated Parmesan cheese

• ½ teaspoon dried thyme (optional)

• ½ teaspoon chili flakes (optional)

Instructions

1. Roast the squash
   Preheat oven to 200°C (400°F). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until tender and slightly golden.

2. Cook the orzo
   In a saucepan, bring broth to a boil. Add orzo and cook according to package instructions (about 8–10 minutes) until tender.

3. Sauté garlic
   In another pan, heat a little olive oil and sauté minced garlic for 1 minute until fragrant.

4. Add spinach
   Add spinach to the pan and cook until wilted (about 2 minutes).

5. Make the creamy base
   Pour in the heavy cream, stir well, and simmer for 2–3 minutes.

6. Combine everything
   Add the cooked orzo and roasted butternut squash to the creamy spinach mixture. Stir gently.

7. Add cheese and seasoning
   Mix in Parmesan cheese, thyme, and chili flakes. Season with salt and pepper to taste.

8. Serve
   Serve warm. You can top with extra Parmesan or a drizzle of olive oil.

Q&A

Q: Can I make this dish vegan?
A: Yes. Replace heavy cream with coconut cream or plant-based cream and use vegan Parmesan.

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before adding.

Q: What protein can I add?
A: Grilled chicken, shrimp, or chickpeas work well.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I reheat it?
A: Yes. Reheat on the stove with a splash of milk or broth to keep it creamy.