Ingredients
Scale
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cups baby spinach, roughly chopped
- ½ teaspoon dried thyme (optional)
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- In a large saucepan over medium heat, melt butter. Add garlic and sauté for about 1 minute.
- Stir in orzo and lightly toast for 2 minutes.
- Pour in vegetable broth and bring to a simmer. Cook 10–12 minutes until orzo is tender.
- Stir in Parmesan cheese and heavy cream. Add spinach and cook until wilted.
- Fold in roasted squash gently. Adjust seasoning to taste.
- Serve warm, garnished with fresh parsley.
Notes
- Optional: Add dried thyme or red pepper flakes for extra flavor.
- Top with additional Parmesan cheese for more richness.
- Use fresh spinach for best texture and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian