Description

A comforting vegetarian dish featuring tender orzo pasta in a creamy sauce with sweet roasted butternut squash and fresh spinach. Perfect for a cozy fall dinner that is both nourishing and flavorful.

Ingredients

Scale

1 ½ cups orzo pasta

3 cups butternut squash, peeled and cubed

3–4 cups fresh spinach

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

4 cups vegetable broth

½ cup heavy cream or half-and-half

½ cup grated parmesan cheese

salt to taste

black pepper to taste

1–2 tablespoons fresh sage or thyme

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and half the fresh herbs. Spread in a single layer on the baking sheet.

3. Roast squash for 25–30 minutes, tossing halfway, until tender and golden.

4. Meanwhile, heat remaining 1 tablespoon olive oil in a large saucepan over medium heat.

5. Add onion and garlic and cook for 3 minutes until softened and fragrant.

6. Stir in orzo and toast for 1–2 minutes, then add vegetable broth one ladle at a time, stirring frequently until absorbed, for about 10–12 minutes.

7. When orzo is nearly tender, fold in fresh spinach and cook until wilted, about 2 minutes.

8. Stir in roasted squash, heavy cream, parmesan cheese, and remaining herbs. Season with salt and pepper to taste.

9. Serve immediately, garnished with extra parmesan or fresh herbs if desired.

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

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 6
Sodium: 600
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 50
Fiber: 5
Protein: 12
Cholesterol: 25

Keywords: creamy orzo, butternut squash, spinach, vegetarian dinner, fall recipes, healthy comfort food, one pot meal, easy dinner