Description
A cozy and healthy vegetarian dinner featuring tender orzo pasta, sweet roasted butternut squash, and fresh spinach in a creamy sauce.
Ingredients
Scale
- 1 small butternut squash (about 2 cups diced)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 cup dry orzo pasta
- 2 cups vegetable broth (or water)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder or 1 garlic clove, minced
- Optional: Crushed red pepper flakes, fresh thyme, or a pinch of nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Dice the butternut squash into small cubes and toss with olive oil, salt, and pepper.
- Spread the diced squash on a baking sheet and roast for 20–25 minutes, stirring halfway through.
- In a medium saucepan, bring the vegetable broth to a boil. Add the dry orzo and reduce heat to a simmer. Cook for about 8–10 minutes.
- Stir in garlic and chopped spinach, cooking for 1–2 minutes until spinach wilts.
- Lower heat, add heavy cream and grated Parmesan, stirring until creamy.
- Gently mix in the roasted butternut squash and heat through.
- Serve warm with additional Parmesan or fresh herbs.
Notes
For a lighter version, swap heavy cream for half-and-half or use a non-dairy alternative. Toast the orzo in olive oil for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg