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Close-up of Creamy Orzo with Roasted Butternut Squash and Spinach.

Creamy Orzo with Roasted Butternut Squash and Spinach

Alva
Indulge in the rich flavors of Creamy Orzo with Roasted Butternut Squash and Spinach. A comforting, nutritious dish perfect for any meal! 🍂🍝
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Baking sheet For roasting the butternut squash.
  • 1 Large Pot For cooking the orzo.

Ingredients
  

Pasta

  • 1 cup orzo pasta A delightful base that cooks quickly and absorbs flavors beautifully.

Vegetables

  • 2 cups butternut squash, diced Packed with vitamins A and C, this sweet squash adds a creamy texture and a hint of sweetness.
  • 2 cups fresh spinach A nutrient powerhouse, spinach is rich in iron and antioxidants.
  • 1 medium onion, chopped Provides a savory depth and is known for its anti-inflammatory properties.
  • 2 cloves garlic, minced Enhances flavor and supports heart health.
  • 4 cups vegetable broth Keeps this dish plant-based and nourishing.
  • 1 tablespoon olive oil Adds richness to the dish.
  • ½ cup cream substitute (like cashew cream or coconut milk) Keeps the dish dairy-free while adding velvety texture.

Seasoning

  • to taste salt and pepper Essential for enhancing all the flavors.
  • a pinch nutmeg Elevates the dish with a subtle depth of flavor.

Instructions
 

Roast the Squash

  • Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.

Cook the Orzo

  • In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 3-4 minutes. Then, add the orzo and stir for 1-2 minutes.

Combine Ingredients

  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat and let it simmer until the orzo is al dente, about 10 minutes. Stir in the roasted butternut squash, fresh spinach, and cream substitute. Cook until the spinach wilts and the mixture becomes creamy, approximately 2-3 minutes.

Season and Serve

  • Add a pinch of nutmeg, salt, and pepper to taste. Stir well to combine all the flavors. Serve hot, garnished with additional spinach or a sprinkle of Parmesan cheese if desired.

Video

Notes

Essential nutrition facts per serving:
Calories Fat Protein Carbs
350 10g 8g 55g
Keyword Butternut Squash, Orzo, Spinach