Description
Creamy Butternut Squash Orzo
Ingredients
1 small butternut squash, peeled and cubed
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt & pepper, to taste
1 ½ cups orzo pasta
2 cups vegetable broth
1 cup fresh spinach
½ cup grated Parmesan cheese (or a vegan alternative)
½ cup heavy cream (or coconut cream for a dairy-free option)
Fresh thyme for garnish
Directions
Roast the Squash
Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, garlic powder, dried thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
Cook the Orzo
In a large pan, cook orzo with vegetable broth over medium heat, stirring occasionally, until tender (about 10-12 minutes). Add more broth if needed.
Make it Creamy
Once orzo is cooked, stir in heavy cream, Parmesan cheese, and spinach. Cook until spinach wilts and the sauce thickens.
Assemble
Fold in the roasted butternut squash and gently combine. Garnish with fresh thyme and extra Parmesan if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 350 kcal per serving
#ComfortFood #ButternutSquash #OrzoRecipe #CreamyDeliciousness #EasyDinner #FallVibes
Step-by-Step Guide
Follow this detailed guide for perfect results. Start by preheating your oven to 400°F (200°C). For the squash, ensure cubes are uniform (about 1-inch) for even roasting. Toss thoroughly with oil and seasonings. While it roasts, begin the orzo. Use a wide, deep skillet or Dutch oven. Toast the dry orzo in the pan for 1-2 minutes before adding the broth; this deepens the flavor. Add the broth, bring to a simmer, then reduce heat, cover, and cook for 9-11 minutes, stirring once or twice. The key is to absorb most of the liquid. Proceed to the final creamy step only when the orzo is al dente.
Serving Suggestions
This versatile dish pairs beautifully with various sides. For a complete meal, serve alongside a crisp arugula salad with a lemon vinaigrette or roasted green beans. It makes an excellent main but can also serve as a luxurious side to herb-roasted chicken or pan-seared salmon. For presentation, garnish with not only fresh thyme but also toasted pine nuts or pumpkin seeds for a delightful crunch. A drizzle of high-quality olive oil just before serving adds a lovely finish.
How-to Summary
In brief: Roast seasoned squash cubes at 400°F until tender. In a separate pan, simmer orzo in vegetable broth until cooked. To the cooked orzo, stir in cream, Parmesan, and spinach until wilted and creamy. Finally, fold in the roasted squash, garnish, and serve immediately.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but store components separately. Keep roasted squash and creamy orzo in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream to loosen the sauce before combining.
What can I use instead of heavy cream? Full-fat coconut cream is the best dairy-free alternative. For a lighter option, half-and-half or whole milk mixed with a tablespoon of flour or cornstarch will work, though the sauce will be less rich.
How do I prevent the orzo from becoming mushy? Avoid overcooking. Cook just until al dente, as it will continue to absorb sauce off the heat. Also, resist the urge to stir constantly once the broth is added.
Can I use frozen butternut squash? Absolutely. Thaw and pat it dry thoroughly before tossing with oil and roasting. This removes excess moisture, ensuring it roasts instead of steams.
Is there a substitute for vegetable broth? Chicken broth works well for non-vegetarian versions. For the simplest substitute, use water but increase the seasonings, adding a bit more salt, garlic powder, and a bay leaf while cooking.
Common Mistakes to Avoid
- Uneven Squash Cubes: Leads to some pieces being undercooked and others overcooked. Aim for consistency.
- Not Toasting the Orzo: Skipping the quick toast in the dry pan misses an opportunity for nutty flavor depth.
- Overcrowding the Baking Sheet: Spread squash in a single layer. Overcrowding causes steaming, preventing proper caramelization.
- Adding Spinach Too Early: Add it only at the creamy stage to just wilt it. Adding it with the orzo will make it disintegrate.
- Letting it Sit Too Long: Orzo continues to absorb liquid. Serve promptly for the best creamy texture.
Conclusion
This Creamy Butternut Squash Orzo is the epitome of cozy, satisfying comfort food. It masterfully balances sweet, roasted squash with rich, savory pasta in a simple one-pan process. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that is both impressive and surprisingly easy. It’s a versatile recipe perfect for a family dinner or entertaining guests, guaranteed to become a seasonal favorite in your kitchen.