Ingredients
– 1 cup orzo pasta
– 2 cups butternut squash, cubed
– 2 tbsp olive oil (for roasting)
– 2 cups fresh spinach
– 1 cup heavy cream (or milk for a lighter version)
– 1/2 cup grated Parmesan cheese
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– Salt & pepper, to taste
– Fresh herbs (thyme or parsley) for garnish
Method
1. *Roast the squash*: Preheat oven to 200°C (400°F). Toss squash with 1 tbsp olive oil, salt & pepper. Roast 20–25 min until tender and caramelized.
2. *Cook orzo*: Boil orzo in salted water 8–10 min until al dente. Drain.
3. *Sauté aromatics*: In a pan, heat remaining olive oil. Add onion & garlic; cook 2–3 min until soft.
4. *Add spinach*: Stir in spinach and wilt it, about 1–2 min.
5. *Make creamy sauce*: Add cream (or milk) to the pan, simmer 2 min. Mix in Parmesan until melted and creamy.
6. *Combine*: Add cooked orzo and roasted squash to the sauce. Toss everything together; season with salt, pepper, and herbs.
7. *Serve*: Plate hot, garnished with extra herbs or Parmesan if you like.
