Creamy Orzo with Roasted Butternut Squash and Spinach

This dish combines tender roasted butternut squash, creamy garlicky orzo, and fresh spinach for a hearty, flavor-packed vegetarian main or side dish.

🛒 Ingredients

• 2 cups butternut squash, peeled and cubed

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 tsp dried thyme (or fresh sprigs)

• 1 cup orzo pasta

• 3 cloves garlic, minced

• 2 tbsp butter

• 2 ½ cups vegetable broth (or chicken broth)

• 1 cup fresh spinach, roughly chopped

• ½ cup grated Parmesan cheese

• ¼ cup heavy cream (or half-and-half, optional for extra creaminess)

• Pinch of red pepper flakes (optional)

👩‍🍳 Instructions

1. Roast the Butternut Squash

   • Preheat oven to 400°F (200°C).

   • Toss squash cubes with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender.

2. Cook the Orzo

   • In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).

   • Stir in orzo and toast lightly for 2 minutes.

3. Simmer

   • Slowly pour in broth. Reduce heat and let orzo simmer, stirring occasionally, until al dente and creamy (about 10–12 minutes).

4. Add Veggies & Cheese

   • Stir in roasted butternut squash, spinach, Parmesan, and cream (if using). Cook until spinach wilts and everything is coated in creamy sauce.

5. Season & Serve

   • Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.

   • Serve warm, garnished with extra Parmesan.

🌟 Tips & Variations

• Swap spinach for kale or arugula for a different flavor.

• Add crispy bacon, pancetta, or sausage for a meaty twist.

• For a dairy-free option, use coconut cream instead of heavy cream and skip Parmesan.

• Make it heartier by tossing in roasted chickpeas or white beans.