Description
A comforting dish that combines sweet roasted butternut squash, tender orzo, and fresh spinach in a creamy Parmesan sauce.
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium butternut squash, peeled and diced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 cups vegetable broth
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
Instructions
- Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt, pepper, garlic powder, and onion powder. Roast for 25-30 minutes until tender and caramelized.
- In a medium pot, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, combine the roasted butternut squash, cooked orzo, and fresh spinach. Cook over medium heat until the spinach wilts.
- Stir in the grated Parmesan cheese until melted and creamy. Serve warm, garnished with extra Parmesan if desired.
Notes
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Add a splash of water or broth when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg