Description
Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients
2 cups butternut squash, peeled and cubed
2 tbsp olive oil
1 tsp dried thyme (or fresh thyme sprigs for garnish)
Salt and black pepper to taste
1 cup orzo pasta
2 cups chicken or vegetable broth
½ cup heavy cream (or milk for a lighter option)
2 garlic cloves, minced
2 cups fresh spinach
½ cup grated Parmesan cheese
Directions
Roast the squash:
Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
Cook the orzo:
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the orzo and toast for 1-2 minutes.
Simmer the orzo:
Pour in the broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid and becomes tender.
Make it creamy:
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and fresh spinach. Cook for 2-3 minutes until the spinach wilts and the sauce is creamy. Adjust salt and pepper to taste.
Combine and serve:
Gently fold in the roasted butternut squash. Serve warm, garnished with extra Parmesan and fresh thyme if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~350 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect result. First, ensure your butternut squash cubes are uniform in size for even roasting. While the squash roasts, begin the orzo. Toasting the orzo in oil before adding broth is a crucial step that deepens its flavor. When simmering, use a wide skillet to allow the liquid to reduce properly. When adding the cream and cheese, ensure the heat is low to prevent the dairy from separating. Finally, fold the roasted squash in gently to maintain its shape and texture.
Serving Suggestions
This creamy orzo is a versatile dish. Serve it as a hearty main course with a side of crusty bread to soak up the sauce. For a more complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. It also makes an excellent side dish for roasted chicken or pan-seared salmon. For a festive touch, garnish with toasted pine nuts or crispy sage leaves in addition to the extra Parmesan.
How-to Summary
In summary, this dish involves two main processes done simultaneously: roasting cubed butternut squash with thyme, and cooking orzo in a skillet with garlic, broth, cream, and spinach. The two components are combined at the end for a creamy, flavorful, and comforting pasta dish ready in about 35 minutes.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but store the roasted squash and creamy orzo separately. Reheat the orzo gently with a splash of broth to loosen it, then fold in the squash.
How can I make this recipe vegan? Use vegetable broth, a plant-based cream alternative, and nutritional yeast or vegan Parmesan instead of dairy cheese.
My orzo is too dry/thick. How can I fix it? Simply stir in a little extra broth or cream until you reach your desired creamy consistency.
Can I use a different squash? Absolutely. Acorn squash, delicata squash (which doesn’t need peeling), or even sweet potato would work well with the same method.
Is it necessary to toast the orzo? While not strictly mandatory, toasting adds a nutty flavor and helps the pasta keep a better texture, preventing it from becoming mushy.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook it just until al dente in the broth, as it will continue to absorb sauce off the heat.
- Adding Cold Dairy to High Heat: Always reduce the heat to low before adding cream and cheese to prevent curdling.
- Uneven Squash Cubes: Inconsistent sizes lead to some pieces being undercooked while others burn.
- Not Using Broth: Cooking the orzo in water instead of broth results in a significantly less flavorful dish.
- Stirring Too Vigorously at the End: Be gentle when folding in the roasted squash to keep the pieces intact.
Conclusion
This Creamy Orzo with Roasted Butternut Squash and Spinach is the epitome of easy, elegant comfort food. It masterfully combines sweet, caramelized squash with a rich, garlicky pasta and vibrant greens. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, restaurant-quality meal in one pan with minimal effort. It’s a perfectly balanced dish that is sure to become a seasonal favorite.