Creamy Orzo with Roasted Butternut Squash and Spinach

This dish combines tender roasted butternut squash, creamy garlicky orzo, and fresh spinach for a hearty, flavor-packed vegetarian main or side dish.

🛒 Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 1 tsp dried thyme (or fresh sprigs)
• 1 cup orzo pasta
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 ½ cups vegetable broth (or chicken broth)
• 1 cup fresh spinach, roughly chopped
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream (or half-and-half, optional for extra creaminess)
• Pinch of red pepper flakes (optional)

👩‍🍳 Instructions

1. Roast the Butternut Squash
   • Preheat oven to 400°F (200°C).
   • Toss squash cubes with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender.
2. Cook the Orzo
   • In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
   • Stir in orzo and toast lightly for 2 minutes.
3. Simmer
   • Slowly pour in broth. Reduce heat and let orzo simmer, stirring occasionally, until al dente and creamy (about 10–12 minutes).
4. Add Veggies & Cheese
   • Stir in roasted butternut squash, spinach, Parmesan, and cream (if using). Cook until spinach wilts and everything is coated in creamy sauce.
5. Season & Serve
   • Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
   • Serve warm, garnished with extra Parmesan.

🌟 Tips & Variations

• Swap spinach for kale or arugula for a different flavor.
• Add crispy bacon, pancetta, or sausage for a meaty twist.
• For a dairy-free option, use coconut cream instead of heavy cream and skip Parmesan.
• Make it heartier by tossing in roasted chickpeas or white beans.