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–+ servings

Creamy Orzo with Roasted Butternut Squash and Spinach

A comforting and creamy dish featuring tender orzo pasta, roasted butternut squash, and fresh spinach, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium Butternut Squash peeled and diced
  • 2 cups Fresh Spinach washed and chopped
Pasta
  • 1 cup Orzo uncooked
Dairy
  • 1 cup Heavy Cream or substitute with coconut cream for a dairy-free option
  • 1/2 cup Parmesan Cheese grated, plus more for serving
Seasonings
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Black Pepper to taste
  • 1/2 teaspoon Nutmeg optional

Method
 

Roast the Butternut Squash
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil, garlic powder, salt, and pepper on a baking sheet.
  3. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Cook the Orzo
  1. In a large pot, bring salted water to a boil.
  2. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  3. Drain and set aside, reserving a little pasta water.
Combine Ingredients
  1. In the same pot, add the roasted butternut squash, cooked orzo, heavy cream, and Parmesan cheese.
  2. Stir to combine, adding reserved pasta water as needed to reach desired creaminess.
  3. Fold in the chopped spinach and cook until wilted, about 2 minutes.
Serve
  1. Taste and adjust seasoning with salt, pepper, and nutmeg if desired.
  2. Serve warm, garnished with additional Parmesan cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 10gFiber: 4gSugar: 5g

Notes

This dish can be made ahead of time and reheated. For added protein, consider adding cooked chicken or chickpeas.

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