Description
This creamy orzo recipe combines tender roasted butternut squash and fresh spinach tossed in a rich, cheesy sauce made with cream cheese and Parmesan. It’s a comforting vegetarian dish that’s perfect for a nutritious weeknight dinner, bringing a lovely balance of sweet roasted flavors and velvety pasta.
Ingredients
Scale
Orzo and Vegetables
- 1 cup orzo pasta
- 2 cups butternut squash, cubed
- 3 cups fresh baby spinach
- 2 cloves garlic, minced
Liquids and Dairy
- 3 cups low-sodium vegetable broth
- 4 oz cream cheese
- 1/2 cup freshly grated Parmesan cheese
Oils and Seasonings
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure the squash doesn’t stick and roasts evenly.
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper until well coated. Spread the cubes evenly on the prepared baking sheet. Roast in the oven for about 25 minutes or until the squash is tender and golden brown, developing a sweet roasted flavor.
- Cook Orzo: Bring 3 cups of low-sodium vegetable broth to a boil in a large pot. Add the orzo pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain any excess broth, reserving a little for later if needed.
- Sauté Garlic and Spinach: While the orzo cooks, heat a pan over medium heat with a small amount of olive oil. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Add the fresh baby spinach and cook until just wilted and tender.
- Combine Ingredients: Return the drained orzo to the pot or a mixing bowl. Stir in the cream cheese while the orzo is still warm, allowing it to melt and create a creamy texture. Add the roasted butternut squash, sautéed spinach with garlic, and Parmesan cheese. Gently mix everything together until well combined and creamy. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the creamy orzo warm. Optional: garnish with additional freshly grated Parmesan cheese for an extra burst of flavor and richness.
Notes
- For extra creaminess, reserve a splash of vegetable broth during orzo cooking to loosen the sauce if needed.
- You can substitute cream cheese with mascarpone or ricotta for a different creaminess profile.
- To make it vegan, replace cream cheese and Parmesan with plant-based alternatives, and use a vegan broth.
- Roasting the butternut squash enhances its sweetness and texture; avoid boiling to keep the flavor concentrated.
- This dish is best served immediately but can be reheated gently on the stovetop adding a little broth to keep it creamy.
