Description
This creamy orzo pasta dish combines the natural sweetness of roasted butternut squash with tender spinach, enriched with cream cheese and Parmesan for a comforting and flavorful vegetarian meal that’s perfect for cozy dinners.
Ingredients
Scale
Pasta and Broth
- 1 cup orzo pasta
- 3 cups low-sodium vegetable broth
Vegetables
- 2 cups butternut squash, cubed
- 3 cups fresh baby spinach
- 2 cloves garlic, minced
Dairy and Cheese
- 4 oz cream cheese
- 1/2 cup freshly grated Parmesan cheese
Oils and Seasoning
- 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 simplify cleanup.
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper to evenly coat. Spread the cubes in a single layer on the prepared baking sheet and roast for 25 minutes until they turn golden brown and tender, enhancing their natural sweetness.
- Cook Orzo: In a large pot, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions, typically around 8–10 minutes, until al dente.
- Sauté Garlic and Spinach: While the orzo cooks, heat a separate pan over medium heat and sauté the minced garlic in a small amount of olive oil until aromatic. Add the fresh baby spinach and cook just until wilted, about 2–3 minutes, to retain its vibrant color and nutrients.
- Combine Ingredients: Drain any excess broth from the cooked orzo if needed. Stir in the cream cheese while the orzo is still hot, allowing it to melt and create a creamy base. Then fold in the roasted butternut squash, sautéed spinach, and Parmesan cheese, mixing gently to combine all flavors.
- Serve: Serve the creamy orzo warm, garnished with additional Parmesan cheese if desired, for an elegant finish and extra flavor boost.
Notes
- For a vegan version, substitute cream cheese and Parmesan with plant-based alternatives.
- Ensure the butternut squash is cut into even cubes to roast uniformly.
- If preferred, add a pinch of nutmeg or crushed red pepper flakes for extra warmth and spice.
- You can prepare the roasted squash a day in advance to save time on busy nights.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
