Orzo with Butternut Squash and Spinach for Comforting Meals (Print version)

Creamy orzo with roasted butternut squash, wilted spinach, sage, garlic, and parmesan 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

For the orzo

05 - 1 tablespoon olive oil
06 - 1 medium shallot, finely chopped
07 - 3 cloves garlic, minced
08 - 1 tablespoon chopped fresh sage
09 - 1 teaspoon fresh thyme leaves
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 (90 g) packed baby spinach
13 - 1/2 cup (45 g) freshly grated parmesan cheese
14 - 1 tablespoon lemon juice
15 - 1/8 teaspoon freshly grated nutmeg
16 - Salt and black pepper, to taste

# Instructions:

01 - Heat the oven to 425°F (220°C). Toss the squash with 1 1/2 tablespoons olive oil, salt, and pepper, then spread on a parchment-lined sheet pan. Roast for 22-28 minutes, turning once, until tender and browned at the edges.
02 - When the squash is halfway done, warm 1 tablespoon olive oil in a large deep skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened. Stir in the garlic, sage, and thyme for 30 seconds.
03 - Add the dry orzo to the skillet and stir for 1 minute. The pasta should look glossy and smell lightly toasted.
04 - Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 10-12 minutes, stirring often, until the orzo is tender and most of the broth is absorbed. Add extra broth a few tablespoons at a time if the pan gets dry.
05 - Stir in the baby spinach and cook for 1-2 minutes until wilted. Keep the heat low so the orzo stays creamy.
06 - Stir in the parmesan, lemon juice, nutmeg, and roasted squash. Taste and adjust with salt and pepper. Serve warm with more parmesan if desired.

# Good to know:

01 - Roast the squash ahead to make the final skillet faster.
02 - Best served warm while the orzo is loose and creamy.
03 - Add a splash of broth when reheating leftovers.

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