Description
A cozy comfort dish featuring creamy orzo pasta and roasted butternut squash, perfect for chilly weather.
Ingredients
Scale
- 1 cup Orzo Pasta
- 1 medium Butternut Squash, diced
- 3 cloves Garlic, minced
- 1 medium Onion, diced
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese, grated
- 2 cups Fresh Spinach
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions
- Prep the Squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise, scoop out the seeds, and dice into 1-inch cubes. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes.
- Cook the Orzo: In a large pot, bring vegetable broth to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain and reserve some broth.
- Sauté the Aromatics: In the same pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, then add garlic and cook for one more minute.
- Combine</strong: Add roasted butternut squash to the pot, mashing some lightly. Stir in cooked orzo and a splash of reserved broth.
- Add Creaminess: Pour in heavy cream, mixing well. Adjust consistency with more broth if necessary.
- Finishing Touch: Stir in spinach and Parmesan cheese. Season with salt and pepper to taste.
- Plate It Up: Serve immediately, garnishing with extra Parmesan and a drizzle of olive oil.
Notes
Feel free to add spices or proteins as desired. This dish pairs well with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: butternut squash, creamy orzo, comfort food, vegetarian dish