Creamy Dreamy Butternut Orzo
This Creamy Butternut Orzo is a comforting and flavorful dish that combines roasted butternut squash, tender orzo pasta, and fresh spinach in a luscious creamy sauce. It's a perfect balance of sweet and savory, making it an ideal meal for any occasion.
Equipment
- Vegetable peeler
- Cutting board
- Knife
- Large bowl
- Baking Sheet
- Large pot or Dutch oven
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater
Ingredients
- 1 medium butternut squash about 2 pounds
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup dry orzo pasta
- 1 tablespoon olive oil or 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3-4 cloves garlic, minced
- 4 cups vegetable broth
- 5 ounces fresh spinach about 5 cups packed
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter optional
- Pinch of ground nutmeg optional
- 1 tablespoon chopped fresh sage or thyme optional
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
- In a large bowl, toss the cubed squash with 1-2 tablespoons of olive oil, salt, and pepper.
- Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the squash is roasting, heat 1 tablespoon of olive oil or 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the dry orzo pasta to the pot and toast for 2-3 minutes, stirring constantly, until lightly golden.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked and the liquid is absorbed. Stir occasionally.
- Add the fresh spinach to the pot and stir until wilted, about 1-2 minutes.
- Gently stir in the roasted butternut squash, heavy cream, and Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg (if using).
- Simmer for a few minutes, stirring occasionally, until the sauce has thickened and everything is heated through.
- Taste and adjust seasoning as needed.
- Serve immediately, garnished with extra Parmesan cheese and fresh sage or thyme (if using).
Notes
For a richer flavor, use chicken broth instead of vegetable broth. Half-and-half can be substituted for heavy cream for a lighter option. You can roast the butternut squash ahead of time to save time. Don't overcook the orzo, or it will become mushy. Leftovers can be stored in the refrigerator for up to 3 days.