Description
A creamy butternut squash orzo with fresh spinach and Parmesan cheese, perfect for a cozy dinner.
Ingredients
Scale
- 1 medium butternut squash, cubed
- 1 pound orzo pasta
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper.
- Roast squash for 25-30 minutes until tender and caramelized.
- Cook orzo according to package instructions.
- In a large pan, combine roasted squash, cooked orzo, and heavy cream.
- Add spinach and stir until wilted.
- Mix in Parmesan cheese until creamy.
- Season to taste and serve hot.
Notes
- For gluten-free option: Use gluten-free orzo or quinoa elbows.
- For vegan version: Substitute heavy cream with full-fat coconut milk or cashew cream, and use nutritional yeast instead of Parmesan.
- Frozen butternut squash can be used – thaw and drain before roasting.
- Substitute spinach with kale, Swiss chard, or arugula if desired.
- Can be prepared ahead – make components separately and combine before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
Keywords: butternut squash orzo, creamy pasta, vegetarian pasta, squash pasta
