Description
This creamy orzo recipe combines tender roasted butternut squash and fresh sautéed spinach in a luscious, cheesy sauce made with cream cheese and Parmesan. Ready in just 45 minutes, it’s a comforting vegetarian dish perfect for a wholesome weeknight dinner.
Ingredients
Scale
Orzo and Vegetables
- 1 cup orzo pasta
- 2 cups butternut squash, cubed
- 3 cups fresh baby spinach
- 2 cloves garlic, minced
Liquids and Cheese
- 3 cups low-sodium vegetable broth
- 4 oz cream cheese
- 1/2 cup freshly grated Parmesan cheese
Others
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the cubes evenly on the baking sheet and roast for 25 minutes until they are golden brown and tender, developing a sweet roasted flavor.
- Cook Orzo: In a large pot, bring the vegetable broth to a boil. Add the orzo pasta and cook according to the package instructions until al dente, typically about 8 to 10 minutes, absorbing some of the broth flavor.
- Sauté Garlic and Spinach: While the orzo cooks, heat olive oil in a separate pan over medium heat. Sauté the minced garlic until fragrant—about 1 minute—then add the fresh spinach and cook until just wilted, about 2 to 3 minutes.
- Combine Ingredients: Drain any excess broth from the orzo if needed. Add the cream cheese to the hot orzo and stir until it melts completely, creating a creamy base. Then fold in the roasted butternut squash, sautéed spinach, and Parmesan cheese, mixing gently to combine all flavors evenly.
- Serve and Garnish: Serve the creamy orzo warm right away. Optionally, garnish with extra Parmesan cheese for more richness and a nice finishing touch.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth to the dish.
- Using low-sodium vegetable broth allows you to control the saltiness of the recipe.
- For a dairy-free option, substitute cream cheese and Parmesan with plant-based alternatives.
- Be careful not to overcook the orzo so it remains firm and not mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
