Name: Creamy Orzo with Roasted Butternut Squash and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 cups butternut squash, peeled, seeded, and cubed (420 g); 2 tbsp olive oil (30 ml); 1 tsp garlic powder (3 g); ½ tsp dried thyme (1 g); ½ tsp smoked paprika (1 g); ½ tsp kosher salt (3 g); ¼ tsp black pepper (0.5 g); 1½ cups dry orzo pasta (280 g); 1 tbsp olive oil (15 ml); 1 small yellow onion, finely diced (100 g); 3 garlic cloves, minced (9 g); 4 cups vegetable or chicken broth (960 ml); ½ cup heavy cream (120 ml); ½ cup grated Parmesan cheese (50 g); 3 cups fresh baby spinach (90 g); ½ tsp dried thyme (1 g); ¼ tsp nutmeg (0.5 g); ½ tsp kosher salt (3 g); ¼ tsp black pepper (0.5 g); 2 tbsp fresh parsley, chopped (8 g); 2 tbsp grated Parmesan cheese (10 g); 1 tbsp toasted pumpkin seeds (10 g); 1 tsp fresh thyme leaves (1 g)

Description

Creamy Orzo with Roasted Butternut Squash and Spinach combines tender caramelized butternut squash, creamy Parmesan orzo, and fresh baby spinach with garlic, thyme, nutmeg, and smoked paprika for a cosy and satisfying seasonal meal.

Ingredients

For the Roasted Butternut Squash:

3 cups butternut squash, peeled, seeded, and cubed (420 g)

2 tbsp olive oil (30 ml)

1 tsp garlic powder (3 g)

½ tsp dried thyme (1 g)

½ tsp smoked paprika (1 g)

½ tsp kosher salt (3 g)

¼ tsp black pepper (0.5 g)

For the Creamy Orzo:

1½ cups dry orzo pasta (280 g)

1 tbsp olive oil (15 ml)

1 small yellow onion, finely diced (100 g)

3 garlic cloves, minced (9 g)

4 cups vegetable or chicken broth (960 ml)

½ cup heavy cream (120 ml)

½ cup grated Parmesan cheese (50 g)

3 cups fresh baby spinach (90 g)

½ tsp dried thyme (1 g)

¼ tsp nutmeg (0.5 g)

½ tsp kosher salt (3 g)

¼ tsp black pepper (0.5 g)

For Garnish (optional):

2 tbsp fresh parsley, chopped (8 g)

2 tbsp grated Parmesan cheese (10 g)

1 tbsp toasted pumpkin seeds (10 g)

1 tsp fresh thyme leaves (1 g)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the cubed butternut squash to a bowl and toss with olive oil, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.

2. Spread the seasoned squash evenly over the prepared baking sheet, making sure the pieces are not overcrowded. Roast for 25–30 minutes, turning halfway through, until the squash is tender and caramelized around the edges.

3. While the squash is roasting, heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

4. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

5. Add the dry orzo to the skillet and stir well. Cook for 1–2 minutes, allowing the pasta to lightly toast and absorb some of the flavour from the onion and garlic.

6. Pour in the vegetable or chicken broth and stir well. Bring the mixture to a gentle simmer and cook for 9–11 minutes, stirring frequently so the orzo cooks evenly and does not stick to the bottom of the pan.

7. Continue cooking until the orzo is tender and most of the liquid has been absorbed. The mixture should still have a creamy consistency rather than being completely dry.

8. Reduce the heat to low and stir in the heavy cream, grated Parmesan, dried thyme, nutmeg, kosher salt, and black pepper. Stir gently until the cheese melts and the sauce becomes smooth and creamy.

9. Add the fresh baby spinach and stir gently for 2–3 minutes, until the spinach wilts into the creamy orzo.

10. Remove the roasted butternut squash from the oven and carefully fold most of it into the creamy orzo, reserving a few caramelized pieces for topping. Stir gently so the squash remains in tender pieces.

11. Spoon the creamy orzo into serving bowls and top with the reserved roasted butternut squash. Finish with fresh parsley, extra grated Parmesan, toasted pumpkin seeds, and fresh thyme leaves if desired.

12. Serve warm while the orzo is creamy and the roasted squash is tender.

Notes

Try to cut the butternut squash into similar-sized cubes so they roast evenly. Spread the squash out on the baking sheet to encourage roasting and caramelization instead of steaming. Stir the orzo regularly while it cooks to prevent sticking and encourage an even, creamy texture. Once the cream and Parmesan are added, keep the heat low to maintain a smooth sauce. Add the spinach near the end because baby spinach wilts quickly. Reserve some caramelized squash for the top for extra texture and presentation. Frozen butternut squash can be used, although fresh squash gives the best caramelized edges. Use vegetable broth instead of chicken broth to keep the dish vegetarian. Baby kale or another tender leafy green can be substituted for the spinach. Roasted butternut squash can be prepared ahead and stored until ready to make the orzo. For extra crunch, finish with Parmesan, toasted pumpkin seeds, fresh herbs, or freshly cracked black pepper.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian