Ingredients:
– 2 cups butternut squash, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 cup orzo pasta
– 3 cups vegetable broth (or chicken broth)
– 2 cups fresh spinach, chopped
– 1/2 cup heavy cream (or a non-dairy alternative)
– 1/2 cup grated Parmesan cheese (optional)
– 2 cloves garlic, minced
– 1/2 teaspoon dried thyme (optional)
– Fresh herbs for garnish (like parsley or sage, optional)
#### Instructions:
1. Roast the Butternut Squash:
– Preheat your oven to 400°F (200°C).
– In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
– Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
2. Cook the Orzo:
– In a large pot, bring the vegetable (or chicken) broth to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
– Once cooked, drain any excess liquid and set aside.
3. Prepare the Creamy Sauce:
– In the same pot, add a little olive oil if needed and sauté the minced garlic over medium heat for about 1 minute until fragrant.
– Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
– Add the heavy cream, dried thyme (if using), and cooked orzo to the pot. Stir to combine and let it simmer for a couple of minutes to thicken slightly.
4. Combine Everything:
– Once the butternut squash is done roasting, gently fold it into the orzo mixture. If using, add the grated Parmesan cheese and stir until melted and creamy. Adjust seasoning with salt and pepper to taste.
5. Serve:
– Serve warm, garnished with fresh herbs if desired. Enjoy your creamy orzo dish!
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