Creamy Orzo with Roasted Butternut Squash and Spinach
Creamy Orzo with Roasted Butternut Squash and Spinach is the ultimate cozy dish that warms your heart and satisfies your taste buds. This creamy pasta meal combines the natural sweetness of roasted butternut squash with the vibrant flavors of fresh spinach, creating a delightful comfort food experience for busy weeknights or family gatherings. Quick to prepare and easy to customize, this recipe can cater to various dietary preferences while still delivering rich, satisfying flavors. Enjoy a hearty bowl that’s not only delicious but also packed with nutritious ingredients!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 small butternut squash, peeled and diced
- 2 tbsp olive oil
- 1½ cups orzo pasta
- 3 cups vegetable broth
- 2 tbsp plant-based butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese or nutritional yeast for vegan
- ¼ cup plant-based cream (coconut cream or other alternative)
- 2 cups baby spinach, roughly chopped
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
- In a large saucepan over medium heat, melt plant-based butter. Sauté minced garlic for one minute, then stir in orzo and toast lightly for about two minutes.
- Pour in vegetable broth, bring to a simmer, and cook for 10–12 minutes until orzo is tender.
- Stir in grated Parmesan cheese and plant-based cream until creamy. Add chopped spinach and cook until wilted.
- Gently fold in roasted butternut squash. Adjust seasoning to taste and serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg