Easy Creamy Orzo with Roasted Butternut Squash and Spinach (Print version)
Creamy skillet orzo with roasted butternut squash, wilted spinach, parmesan, and fresh herbs for a cozy vegetarian dinner.
# Ingredients:
For the roasted squash
01 -
4 cups (560 g) peeled butternut squash, cut into 1/2-inch cubes
02 -
1 1/2 tablespoons olive oil
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
05 -
1 tablespoon chopped fresh sage
06 -
1 teaspoon fresh thyme leaves
For the creamy orzo
07 -
1 tablespoon olive oil
08 -
1 small shallot, finely chopped
09 -
3 cloves garlic, minced
10 -
1 1/2 cups (300 g) dry orzo
11 -
3 cups (720 ml) low-sodium vegetable broth, plus more as needed
12 -
3 cups (85 g) packed baby spinach
13 -
1/3 cup (80 ml) half-and-half
14 -
3/4 cup (75 g) freshly grated parmesan cheese
15 -
1/8 teaspoon freshly grated nutmeg
16 -
1 teaspoon fresh lemon juice, plus more to taste
17 -
Salt and black pepper, to taste
18 -
Toasted pumpkin seeds, optional for serving
# Instructions:
01 -
Heat the oven to 400°F. Toss the butternut squash with 1 1/2 tablespoons olive oil, salt, pepper, sage, and thyme. Spread on a rimmed baking sheet and roast for 22-28 minutes, tossing once, until tender and browned at the edges.
02 -
When the squash has about 12 minutes left, warm 1 tablespoon olive oil in a large deep skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened. Add the garlic and cook for 30 seconds.
03 -
Stir in the dry orzo and cook for 1 minute, stirring often, until the grains look lightly glossy and smell nutty.
04 -
Pour in the vegetable broth and bring to a gentle boil. Reduce to a steady simmer and cook for 10-12 minutes, stirring often, until the orzo is tender and the liquid is mostly absorbed. Add extra broth a few tablespoons at a time if the skillet gets dry.
05 -
Stir in the baby spinach and cook for 1-2 minutes, just until wilted.
06 -
Lower the heat. Stir in the half-and-half, parmesan, nutmeg, and lemon juice until smooth and creamy. Fold in the roasted butternut squash, taste, and adjust with salt, pepper, or more lemon.
# Good to know:
01 -
Serve right away for the loosest, creamiest texture.
02 -
Add warm broth when reheating because orzo thickens as it cools.