Description
A delightful one-pot dish combining roasted butternut squash, creamy orzo, and fresh spinach.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, cubed
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream or plant-based cream
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the seasoned squash on a baking sheet and roast for 25 to 30 minutes, stirring halfway.
- Boil salted water and cook the orzo for 8 to 10 minutes, then drain.
- Sauté diced onion in olive oil over medium heat for about 5 minutes, then add minced garlic and cook for an additional minute.
- Pour vegetable broth into the skillet and bring to a simmer, then add the heavy cream.
- Add cooked orzo and roasted squash to the skillet, stirring to combine.
- Stir in fresh spinach and season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
Perfect for a cozy dinner or meal prep; can be made vegan by using plant-based cream and omitting cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: creamy orzo, roasted butternut squash, spinach, vegetarian dinner, one-pot meal