Description
Velvety orzo with roasted butternut squash, spinach, and thyme—a simple, cozy dish bursting with seasonal flavors.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh thyme sprigs for garnish)
- Salt and black pepper, to taste
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1/2 cup milk or cream (or plant-based alternative for vegan option)
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
- In a medium saucepan, bring the broth to a boil. Add orzo, reduce heat to a simmer, and cook for 8-10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
- Stir in milk or cream, then add spinach. Cook for 2-3 minutes until the spinach wilts and the orzo becomes creamy.
- Gently fold in the roasted squash. Adjust seasoning with additional salt and pepper, if needed.
- Serve warm, garnished with Parmesan cheese and fresh thyme sprigs, if desired.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting and Stovetop
- Cuisine: Italian-inspired