Description
A cozy and creamy one-pan dish featuring roasted butternut squash, tender orzo, spinach, and fragrant herbs. Perfect as a hearty vegetarian meal or a flavorful side.
Ingredients
Scale
- For Roasted Butternut Squash:
- 12 oz butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp fresh thyme (leaves only)
- For Creamy Orzo:
- 1.5 cups orzo, uncooked
- 5 cloves garlic, minced
- ¼ tsp smoked paprika
- 1 tbsp olive oil
- 2.5 cups chicken stock (or vegetable broth)
- ½ tsp salt
- ½ tsp Italian seasoning
- 5 oz fresh spinach
- ½ cup heavy cream
- Additional salt and pepper to taste
- Extra thyme for garnish
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and thyme. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
- Cook the Orzo: In a large high-sided skillet, sauté orzo with garlic, smoked paprika, and olive oil over medium heat for 3 minutes. Add chicken stock, salt, and Italian seasoning. Simmer for 8–10 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
- Create the Creamy Base: Stir in fresh spinach and cook until wilted. Add the cream and stir until everything is combined and creamy.
- Assemble: Fold in the roasted butternut squash. Adjust seasoning with salt and pepper. Garnish with more thyme and Parmesan if desired. Serve warm.
Notes
To make this dish vegan, use vegetable broth and substitute the cream with a plant-based alternative like cashew cream or coconut milk. You can also add toasted pine nuts for texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg