Description
A comforting dish combining roasted butternut squash, fresh spinach, and creamy cheese for a satisfying meal.
Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25-30 minutes or until tender.
- In a pot, bring vegetable broth to a boil. Add orzo and cook according to package instructions.
- In the last 2 minutes of cooking, add the spinach to the pot. Drain any excess liquid.
- In a separate saucepan, combine the heavy cream and roasted squash. Heat until warmed through.
- Stir in the cooked orzo and spinach. Mix well.
- Serve topped with grated Parmesan cheese.
Notes
For a thicker sauce, adjust the amount of heavy cream. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian