Description
This creamy orzo dish with roasted butternut squash and spinach offers a comforting and hearty meal perfect for a quick weeknight dinner. Roasting the squash enhances its natural sweetness while the creamy sauce made with milk, heavy cream, and Parmesan cheese brings a luscious texture. The addition of fresh spinach adds color, flavor, and nutrients, making this recipe a balanced and satisfying vegetarian option.
Ingredients
Scale
Roasted Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Orzo and Cream Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
Instructions
- Preheat and Season Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, garlic powder, salt, and black pepper to evenly coat.
- Roast Squash: Spread the seasoned squash on a baking sheet in a single layer. Roast in the oven for 20–25 minutes until the squash is tender and lightly caramelized, developing a rich flavor.
- Sauté Garlic: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Toast Orzo: Add the orzo pasta to the skillet with the garlic and toast it for 1 minute, stirring constantly to prevent burning. This helps enhance the nuttiness of the orzo.
- Cook Orzo in Broth: Pour in the vegetable broth and bring to a gentle simmer. Cook the orzo uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Add Cream and Milk: Stir in the milk and heavy cream into the skillet, mixing until the sauce becomes creamy and coats the orzo evenly.
- Combine with Squash and Spinach: Fold the roasted butternut squash and fresh spinach into the creamy orzo mixture. Cook for 2–3 minutes until the spinach has wilted, blending the flavors together.
- Finish and Serve: Stir in the grated Parmesan cheese and nutmeg if using. Adjust seasoning with additional salt and black pepper as needed. Serve this creamy, comforting dish warm.
Notes
- For a vegan version, substitute dairy milk and cream with plant-based alternatives and use a vegan Parmesan substitute.
- If butternut squash is unavailable, you can substitute with other sweet winter squash varieties like acorn or kabocha.
- To speed up roasting, cut the squash into smaller cubes to ensure tenderness in the set time.
- Adjust the amount of broth for a thinner or thicker consistency depending on preference.
- Nutmeg is optional but adds a warm, subtle spice that enhances the creaminess.
