Ingredients
Scale
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cups baby spinach, roughly chopped
- ½ tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- In a large saucepan over medium heat, melt the butter. Add garlic and sauté for about a minute.
- Stir in orzo and toast lightly for around 2 minutes.
- Pour in the vegetable broth, bring to a simmer, and cook for about 10–12 minutes until the orzo is tender.
- Stir in Parmesan cheese and heavy cream.
- Add spinach and cook until wilted.
- Gently fold in the roasted squash. Adjust seasoning to taste before serving warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- You can substitute vegetable broth with water, but broth adds more flavor.
- For a vegan version, skip the butter, Parmesan, and heavy cream. Use olive oil and nutritional yeast instead.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg