Description

Indulge in the velvety texture and cozy flavors of this Creamy Orzo with Roasted Butternut Squash and Spinach. This easy-to-make dish is a delightful and nutritious meal that’s perfect for busy weeknights.

Ingredients

– 1 pound butternut squash, peeled and cubed

– 2 tablespoons olive oil

– 1 teaspoon salt, divided

– 1/2 teaspoon black pepper, divided

– 1 cup uncooked orzo pasta

– 2 cups low-sodium vegetable broth

– 2 garlic cloves, minced

– 2 cups fresh spinach, roughly chopped

– 1/2 cup heavy cream

– 1/4 cup grated Parmesan cheese

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Instructions

1. – Preheat the oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender.

2. – In a large pot, cook the orzo according to package instructions in the vegetable broth. Drain and set aside.

3. – In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

4. – Add the cooked orzo, roasted butternut squash, chopped spinach, heavy cream, Parmesan cheese, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir until well combined and the spinach is wilted.

5. – Serve hot and enjoy this comforting and delicious Creamy Orzo with Roasted Butternut Squash and Spinach.

Notes

– For a vegan or dairy-free version, substitute the heavy cream with unsweetened almond milk or cashew cream.

– Add your favorite fresh herbs, such as thyme or sage, for an extra layer of flavor.

– This dish can be made ahead of time and reheated before serving.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: American