Description

A warm and hearty one-pot meal combining roasted butternut squash, tender potatoes, fresh spinach, and creamy orzo. This vegetarian dish delivers comforting flavors and nourishing ingredients in every bite.

Ingredients

Scale

2 cups butternut squash peeled and cubed

2 medium potatoes peeled and cubed

2 tablespoons olive oil

1 teaspoon salt divided

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1 small onion finely chopped

2 garlic cloves minced

1 1/2 cups orzo pasta

4 cups vegetable broth

3 cups baby spinach

1 tablespoon butter optional

1/2 cup grated Parmesan optional

fresh parsley for garnish

Instructions

1. Preheat oven to 400°F and toss squash and potatoes with olive oil half the salt pepper and thyme then spread on a baking sheet

2. Roast vegetables for 25 to 30 minutes until golden and tender then set aside

3. Heat butter and a drizzle of olive oil in a large pot over medium heat and sauté onion until translucent

4. Add garlic and cook one minute without browning then stir in orzo and toast lightly

5. Pour in vegetable broth and bring to a simmer then reduce heat and cook uncovered for about 10 minutes stirring often until orzo is tender

6. Fold in roasted squash potatoes and spinach letting the greens wilt in the residual heat

7. Stir in Parmesan if using and adjust seasoning with remaining salt and pepper

8. Garnish with fresh parsley before serving

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: main course
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6
Sodium: 600
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 52
Fiber: 7
Protein: 10
Cholesterol: 15

Keywords: butternut squash, potato orzo, spinach pasta, comfort food, vegetarian dinner, one pot meal, fall recipes