Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups orzo pasta, uncooked
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach, roughly chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Meanwhile, melt butter in a large skillet over medium heat. Sauté onion for 5 minutes until soft, then add garlic for 1 minute.
- Add orzo and toast for 2 minutes, stirring constantly.
- Pour in vegetable broth, bring to a gentle boil, then simmer 8–10 minutes until orzo is al dente.
- Stir in heavy cream, Parmesan, and thyme until creamy. Adjust consistency with more broth if needed.
- Fold in roasted squash and spinach. Cook 2 minutes until spinach wilts. Season with salt and pepper.
- Serve warm, optionally garnished with extra Parmesan.
Notes
- Leftovers store in an airtight container for up to 3 days; reheat with a splash of broth to restore creaminess.
- Freeze portions for up to 2 months; texture may soften slightly.
- Variations: add cooked chicken or shrimp, swap squash for sweet potato, use coconut cream for dairy-free version, or gluten-free orzo/quinoa.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting & Sautéing
- Cuisine: American
- Diet: Vegetarian