Description
A comforting and creamy orzo pasta dish featuring roasted butternut squash and fresh spinach, enriched with cream cheese and Parmesan for a rich, flavorful vegetarian meal perfect for any occasion.
Ingredients
Scale
Pasta and Broth
- 1 cup orzo pasta
- 3 cups low-sodium vegetable broth
Vegetables
- 2 cups butternut squash, cubed
- 3 cups fresh baby spinach
- 2 cloves garlic, minced
Dairy and Cheese
- 4 oz cream cheese
- 1/2 cup freshly grated Parmesan cheese
Oils and Seasonings
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash cubes in a single layer on the baking sheet. Roast in the oven for 25 minutes or until they turn golden brown and tender, stirring halfway through for even roasting.
- Cook Orzo Pasta: In a large pot, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions (usually around 8-10 minutes) until al dente. Drain any excess broth if necessary and set the orzo aside.
- Sauté Garlic and Spinach: In a separate pan over medium heat, warm a small amount of olive oil. Add the minced garlic and sauté just until fragrant, about 1 minute. Then add the fresh baby spinach and cook until wilted, which should take about 2-3 minutes. Remove from heat.
- Combine Ingredients: Return the cooked orzo to the pot or a large mixing bowl. Stir in the cream cheese and heat gently until melted and fully combined, creating a creamy texture. Add the roasted butternut squash, sautéed spinach with garlic, and the grated Parmesan cheese. Mix everything thoroughly to combine all flavors.
- Serve: Serve the creamy orzo warm. Optionally, garnish with additional Parmesan cheese for extra flavor and presentation.
Notes
- You can substitute fresh spinach with kale or Swiss chard if preferred.
- For a richer flavor, add a splash of heavy cream or milk when melting the cream cheese.
- To make it vegan, use vegan cream cheese and Parmesan alternatives.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Make sure not to overcook the orzo, as it will continue cooking slightly when mixed with warm ingredients.
