Orzo and Butternut Squash
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 6
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Creamy orzo comes alive with the sweetness of roasted butternut squash and the vibrant green of fresh spinach, creating a dish that is as comforting as it is delicious. With a hint of garlic and a sprinkle of Parmesan, each bite offers a delightful balance of flavors and textures. This dish is perfect for cozy family dinners or as a standout side for your holiday gatherings, sure to impress both seasoned chefs and novice cooks alike.
Ingredients
Ingredients
- 3 Cups Butternut Squash - Peeled or Cubed
- 2 Tbsp Olive Oil
- 1 Tsp Salt And Pepper
- 1/2 Tsp Crumbled Dried Thyme
- 1/4 Tsp Red Pepper Flakes
- 3 Cloves Garlic - Minced
- 1 Small Shallot (or Onion) - Finely Chopped
- 1 1/2 Cups Orzo
- 3 Cups Chicken Broth (or Vegetable Stock)
- 1/2 Cup Heavy Cream
- 1/2 Cup Parmesan Cheese - Grated
- 2-3 Cup Spinach
- 1 Tbsp Butter
- 1 Tsp Lemon Juice - Fresh Squeezed
- Thyme - Garnish
Directions
Directions
- Preheat oven to 425°F (220°C). Toss the butternut squash with 1 tablespoon olive oil, salt, pepper and thyme.
- Spread the squash on a baking sheet and roast for 25–30 minutes, turning once, until tender with browned, caramelized edges.
- Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened.
- Add the garlic and red pepper flakes and cook for about 30 seconds.
- Stir in the dry orzo and toast for 1–2 minutes.
- Pour in the broth. Bring to a gentle simmer and cook for 9–11 minutes, stirring frequently, until the orzo is
- and most of the broth has been absorbed. Add a splash more broth if it becomes too dry7.Reduce the heat to low. Stir in the cream, Parmesan and butter until the orzo becomes creamy.
- Add the spinach and stir for 1–2 minutes, just until wilted.
- Gently fold in about ¾ of the roasted butternut squash, leaving some of the beautiful browned cubes intact.
- Finish with the lemon juice and taste for salt and pepper. Spoon into bowls and top with the remaining roasted squash, extra Parmesan and fresh thyme.
Nutrition
Per serving · 6 servingsCalories
450
Fat
22 g
Saturated fat
10 g
Carbohydrates
52 g
Sugar
4 g
Fiber
4 g
Protein
12 g
Sodium
800 mg
Cholesterol
50 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Butternut Squash - Peeled or Cubed
- 2 Tbsp Olive Oil
- 1 Tsp Salt And Pepper
- 1/2 Tsp Crumbled Dried Thyme
- 1/4 Tsp Red Pepper Flakes
- 3 Cloves Garlic - Minced
- 1 Small Shallot (or Onion) - Finely Chopped
- 1 1/2 Cups Orzo
- 3 Cups Chicken Broth (or Vegetable Stock)
- 1/2 Cup Heavy Cream
- 1/2 Cup Parmesan Cheese - Grated
- 2-3 Cup Spinach
- 1 Tbsp Butter
- 1 Tsp Lemon Juice - Fresh Squeezed
- Thyme - Garnish
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