Description
Mediterranean comfort meets autumn magic in this Creamy Orzo Butternut Squash recipe, blending roasted squash, herbs, and parmesan into a soul-warming dish. Seasonal ingredients dance together, creating a rich, comforting meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (112 cups) uncooked orzo
- 12 ounces (340 grams) butternut squash, cubed
- 5 ounces (142 grams) fresh spinach
- 2.5 cups (592 milliliters) chicken stock
Herbs and Seasonings:
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
Additional Ingredients:
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 cup (120 milliliters) heavy cream
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper for even roasting of butternut squash.
- Cube the butternut squash into uniform pieces, ensuring consistent cooking and caramelization during roasting.
- Drizzle squash with olive oil, sprinkle thyme, salt, and pepper, then spread evenly on the prepared baking sheet.
- Roast the seasoned squash for 25-30 minutes, turning midway to achieve golden edges and tender interior.
- While squash roasts, heat a large skillet and add oil to toast orzo with minced garlic and paprika until lightly golden and fragrant.
- Pour vegetable stock into the skillet, stirring orzo to prevent sticking and ensure even cooking.
- Simmer orzo for 8-10 minutes, occasionally stirring, until liquid is absorbed and pasta reaches al dente texture.
- Reduce heat and fold fresh spinach into the orzo, allowing leaves to wilt naturally from the residual warmth.
- Gently stir in heavy cream, creating a luxurious and silky coating for the orzo.
- Incorporate roasted butternut squash into the creamy mixture, blending flavors and textures.
- Taste and adjust seasoning with additional salt and pepper as needed before serving.
Notes
- Roast squash ahead of time to save cooking time and develop deeper caramelized flavors.
- Use vegetable stock for a vegetarian version or swap cream with coconut milk for dairy-free alternative.
- Toast orzo carefully to prevent burning, stirring constantly for even golden color and nutty taste.
- Fresh thyme can be substituted with dried herbs if needed, using half the recommended amount.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg