Description

Orzo with Roasted Butternut Squash and Spinach is a warm, comforting dish that perfectly balances the sweetness of roasted squash with the freshness of spinach. This easy and flavorful recipe is seasoned with nutmeg, Parmesan cheese, and garlic, making it a perfect side dish or light main course. Whether you’re serving it for a cozy weeknight dinner or a special occasion, this dish is versatile, delicious, and sure to be a hit.

Ingredients

1 cup orzo pasta
2 cups butternut squash, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 cups fresh spinach
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
¼ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional)
1½ cups vegetable broth
1 tablespoon butter

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Instructions

Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
Cook the Orzo: In a saucepan, bring the vegetable broth to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain, reserving some broth for later.
Sauté the Garlic: In a large pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Combine Ingredients: Add roasted squash and spinach to the pan, stirring until spinach wilts. Stir in cooked orzo, Parmesan, nutmeg, and optional red pepper flakes. Add reserved broth if needed for extra creaminess.
Serve: Plate warm, garnished with extra Parmesan cheese if desired.

Notes

For extra crunch, add toasted pine nuts or walnuts.
For a vegan version, use plant-based butter and dairy-free Parmesan or nutritional yeast.
For a protein boost, add grilled chicken or roasted turkey.