Description
Creamy Orzo Pasta with Roasted Butternut Squash and Spinach (Vegetarian)
Ingredients
1 cup orzo pasta
2 cups butternut squash, cubed
2 cups fresh spinach
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream (or milk for a lighter option)
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
Roast the butternut squash: Preheat oven to 400°F (200°C). Toss the cubed squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden brown.
Cook the orzo: In a large pot, cook orzo according to package instructions. Drain and set aside.
Make the creamy sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in the heavy cream and bring to a simmer. Add grated Parmesan and cook until the sauce is smooth and creamy.
Add spinach: Stir in fresh spinach to the sauce and cook until wilted (about 2 minutes).
Combine: Add the cooked orzo to the creamy sauce, stirring to coat evenly. Gently fold in the roasted butternut squash.
Serve: Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 420 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a seamless cooking experience. First, ensure your butternut squash cubes are uniform in size for even roasting. While the squash roasts, start boiling salted water for the orzo. Cook the orzo until al dente, as it will finish cooking in the sauce. For the sauce, keep the heat at medium to prevent the cream from scalding and the garlic from burning. When adding the Parmesan, remove the skillet from the heat momentarily to stir it in; this helps prevent clumping. Fold the roasted squash in gently at the very end 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 garlic bread or a simple arugula salad with a lemon vinaigrette to cut through the richness. For a protein boost, top with toasted pine nuts, walnuts, or crispy chickpeas. It also makes an elegant side dish for a holiday meal, paired with a vegetarian roast or stuffed mushrooms.
How-to Summary
In summary, this dish comes together in three key stages: roast the squash, cook the orzo, and create a simple garlic-Parmesan cream sauce. Wilt the spinach into the sauce, then combine everything in the skillet. The entire process takes about 35 minutes for a comforting, restaurant-quality vegetarian dinner.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but store components separately. Keep the roasted squash, cooked orzo, and sauce in different containers in the fridge for up to 2 days. Reheat the sauce gently, then combine.
What can I use instead of heavy cream? For a lighter version, full-fat coconut milk or a cashew cream blend works well. For a dairy-free option, use a high-quality unsweetened plant-based cream.
How do I prevent the orzo from becoming gummy? Ensure you cook it al dente and rinse it briefly with cool water after draining to stop the cooking process and remove excess starch.
Can I use frozen butternut squash? Absolutely. Thaw and pat it dry thoroughly before roasting to ensure it caramelizes properly and doesn’t steam.
Is there a substitute for Parmesan to make it vegan? Use nutritional yeast or a vegan Parmesan alternative. The flavor will be different but still deliciously savory.
Common Mistakes to Avoid
- Overcooking the orzo: It will continue to absorb sauce, leading to a mushy final texture.
- Adding cold cream directly to high heat: This can cause it to separate. Let it come to room temperature first.
- Crowding the baking sheet: If the squash cubes are too close, they will steam instead of roast. Use two sheets if necessary.
- Using pre-grated Parmesan: It often contains anti-caking agents that prevent it from melting smoothly. Always grate your own.
Conclusion
This Creamy Orzo Pasta with Roasted Butternut Squash and Spinach is the perfect intersection of ease and elegance. It delivers deep, caramelized flavors from the squash, richness from the Parmesan cream, and freshness from the spinach in one satisfying skillet. It’s a testament to how simple ingredients, when treated with care, can create a spectacular meatless meal that will become a regular in your dinner rotation.