Description
A cozy and comforting one-pot meal featuring creamy orzo, sweet roasted butternut squash, and vibrant spinach, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup Orzo pasta (Regular or whole wheat)
- 2-3 pounds Butternut squash (Cut into 3/4 inch cubes)
- 4 cups Broth or stock (Chicken or vegetable broth, low-sodium)
- 2 cups Fresh baby spinach (Or frozen, if needed)
- 1 cup Grated cheese (Parmesan or any preferred cheese)
- 1 tablespoon Olive oil or butter (For cooking orzo)
Herbs and Seasonings
- 1 teaspoon Dried sage or thyme (Fresh herbs are best if available)
- 1 pinch Nutmeg (Optional, for enhanced creaminess)
- 1 teaspoon Red pepper flakes (For added heat, optional)
- Salt and black pepper (To taste)
Instructions
Roasting the Butternut Squash
- Preheat the oven to 425°F (220°C). Spread cubed butternut squash on a large sheet pan.
- Drizzle with olive oil, sprinkle with salt, pepper, and sage or thyme. Toss to coat.
- Roast for 20 to 30 minutes, flipping halfway, until golden and tender.
Cooking the Orzo
- In a large skillet, warm olive oil or butter over medium heat.
- Add dry orzo and toast for 1 to 2 minutes, stirring frequently.
- Gradually pour in broth while maintaining a gentle simmer, stirring often until orzo is tender.
- If the mixture appears dry, add more broth as needed.
Finishing the Dish
- When the orzo is creamy and tender, stir in grated cheese and a splash of cream or butter for richness.
- Add the fresh spinach in handfuls and fold in the roasted butternut squash gently.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes, adding lemon juice if desired.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat with a splash of broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food