Description
A comforting and creamy orzo pasta dish with roasted butternut squash and spinach, perfect for weeknight dinners.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed small
- 2 cups baby spinach, roughly chopped
- 1 cup dry orzo
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low sodium vegetable broth
- 1/2 cup milk or half and half, warmed
- 1/2 cup grated Parmesan or Pecorino, plus more for serving
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- Salt and black pepper to taste
- Optional: a squeeze of lemon, red pepper flakes, fresh thyme
Instructions
- Preheat your oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, salt, pepper, and thyme. Roast for 20-25 minutes until caramelized.
- In a deep skillet, warm the remaining olive oil and butter, add onion with a pinch of salt, and cook until soft and translucent. Stir in garlic for 30 seconds.
- Add dry orzo to the skillet and stir for a minute. Pour in the vegetable broth and simmer, stirring often, until most liquid is absorbed and orzo is al dente (about 7-9 minutes).
- Lower heat and stir in warmed milk and cheese until silky. Fold in roasted squash and spinach until wilted. Season to taste with salt, pepper, and lemon if desired.
- Serve immediately with extra cheese and a drizzle of olive oil.
Notes
To avoid mushy orzo, keep the heat steady and taste often. Warm your dairy before adding it to the dish for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg