Creamy Orzo with Roasted Butternut Squash and Spinach

Creamy Orzo with Roasted Butternut Squash and Spinach
Velvety orzo pasta, roasted butternut squash, and wilted spinach in a creamy, comforting sauce!

Indulge in the comforting warmth of our Creamy Orzo with Roasted Butternut Squash and Spinach! This satisfying dish combines the tender creaminess of orzo, the sweet nuttiness of roasted butternut squash, and the vibrant freshness of spinach, all tied together with a rich and creamy sauce.

Timings:
 Prep Time: 10 minutes
 Cook Time: 25 minutes
 Total Time: 35 minutes

Ingredients:

1. 2 cups butternut squash, peeled and cubed
2.  2 tbsp olive oil
3.  1 tsp dried thyme (or fresh thyme sprigs for garnish)
4.  Salt and black pepper to taste
5.  1 cup orzo pasta
6.  2 cups chicken or vegetable broth
7.  ½ cup heavy cream (or milk for a lighter option)
8.  2 garlic cloves, minced
9.  2 cups fresh spinach
10.  ½ cup grated Parmesan cheese

Directions:
1. Preheat your oven to 425°F (220°C).
2. Toss the cubed butternut squash with olive oil, thyme, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
4. In a large skillet, heat 1 tbsp olive oil over medium heat.
5. Add the garlic and sauté for 1 minute until fragrant.
6. Stir in the orzo and toast for 1-2 minutes.
7. Pour in the broth and bring to a simmer.
8. Cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid and becomes tender.
9. Reduce the heat to low.
10. Stir in the heavy cream, Parmesan cheese, and fresh spinach.
11. Cook for 2-3 minutes until the spinach wilts and the sauce is creamy.
12. Adjust salt and pepper to taste.
13. Gently fold in the roasted butternut squash.
14. Serve warm, garnished with extra Parmesan and fresh thyme if desired.