Description
Creamy orzo with roasted butternut squash and spinach delivers comfort on a plate, blending hearty textures and Mediterranean-inspired flavors. Mediterranean ingredients combine beautifully, offering a simple yet elegant dish you’ll savor from first bite to last.
Ingredients
Scale
- 2 cups (480 ml) butternut squash, peeled and diced (½-inch cubes)
- 2 cups fresh spinach, roughly chopped
- 1 cup orzo pasta
- 2 cups (480 ml) vegetable broth (or chicken broth)
- ½ cup (120 ml) heavy cream (or half-and-half)
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tbsps olive oil
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- ¼ tsp red pepper flakes (optional)
- ½ tsp lemon zest
- Fresh parsley or basil, chopped
- Extra parmesan cheese
Instructions
- Prep Roasting: Dice butternut squash into uniform cubes, tossing with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a parchment-lined baking sheet in a single layer.
- Roast Squash: Bake in a preheated oven at 400F (200C) for 20-25 minutes, rotating midway to achieve golden caramelized edges. Remove and set aside.
- Orzo Base: Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, then add orzo and toast until lightly golden.
- Liquid Integration: Gradually pour vegetable broth, stirring consistently to prevent sticking. Simmer until orzo becomes tender and liquid reduces, creating a creamy consistency.
- Sauce Development: Reduce heat and introduce heavy cream, stirring continuously. Blend in freshly grated Parmesan cheese, creating a silky sauce. Season with black pepper and red pepper flakes.
- Final Assembly: Fold chopped spinach into the creamy mixture, allowing leaves to wilt. Gently incorporate roasted butternut squash, preserving its caramelized texture. Brighten with lemon zest.
- Serving: Plate the dish, garnishing with additional Parmesan and fresh herbs. Serve immediately to maintain optimal temperature and texture.
Notes
- Roast Squash Evenly: Cut cubes precisely the same size to guarantee uniform caramelization and prevent uneven cooking.
- Prevent Sticky Orzo: Toast pasta before adding liquid and stir frequently to stop clumping and create a rich, nutty base flavor.
- Balance Creaminess Carefully: Add cream and cheese gradually, stirring constantly to maintain smooth consistency without scorching or separating sauce.
- Maximize Flavor Layers: Allow spinach to wilt naturally in hot orzo and fold roasted squash gently to preserve its caramelized texture and prevent breaking delicate pieces.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 50 mg