Orzo with Roasted Butternut Squash and Spinach (Print version)
Creamy orzo tossed with roasted butternut squash, tender spinach, Parmesan, sage, and lemon for a cozy vegetarian dinner.
# Ingredients:
For the roasted squash
01 -
4 cups (560 g) peeled butternut squash, cut into 3/4-inch cubes
02 -
2 tablespoons olive oil
03 -
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried rubbed sage
04 -
3/4 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
For the orzo
06 -
1 tablespoon olive oil
07 -
1 small shallot, finely chopped
08 -
3 garlic cloves, minced
09 -
8 oz (225 g) orzo
10 -
2 3/4 cups (650 ml) low-sodium vegetable broth, plus more as needed
11 -
4 cups (120 g) baby spinach
12 -
1/2 cup (45 g) finely grated Parmesan cheese
13 -
1 tablespoon unsalted butter, optional
14 -
1 tablespoon fresh lemon juice, plus more to taste
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the oven to 425 degrees F. Toss the squash with 2 tablespoons olive oil, sage, salt, and pepper on a large sheet pan. Roast for 22-26 minutes, turning once, until tender and browned at the edges.
02 -
While the squash roasts, warm 1 tablespoon olive oil in a large skillet or shallow Dutch oven over medium heat. Add the shallot and cook for 3-4 minutes until softened.
03 -
Stir in the garlic and cook for 30 seconds. Add the orzo and stir for 1 minute so the grains are lightly coated and smell nutty.
04 -
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to medium-low and cook for 9-11 minutes, stirring often, until the orzo is tender and creamy. Add a splash more broth or water if the pan dries out before the pasta is done.
05 -
Stir in the baby spinach by handfuls until just wilted, about 1-2 minutes. Keep the heat gentle so the sauce stays creamy.
06 -
Fold in the roasted squash, Parmesan, butter if using, lemon juice, and parsley. Taste and adjust with more salt, pepper, or lemon. Serve warm.
# Good to know:
01 -
Best served warm, right after the Parmesan melts into the orzo.
02 -
Add warm broth or water by the splash if the orzo thickens before serving.
03 -
Roasted squash can be prepared up to 2 days ahead.