Ingredients
For the roasted squash:
2 cups butternut squash, peeled and diced (about ½-inch cubes)
1–2 tbsp olive oil
Salt and pepper, to taste
½ tsp dried thyme (or a few sprigs of fresh thyme)
For the orzo:
1 cup orzo pasta
2 tbsp butter or olive oil
2 cloves garlic, minced
1 ½ cups vegetable or chicken broth
1 cup milk or cream (for extra creaminess)
2 cups fresh spinach leaves
¼ cup grated Parmesan cheese (optional)
Salt and pepper, to taste
Red pepper flakes (optional, for garnish)
Instructions
- Roast the butternut squash
Preheat your oven to 400°F (200°C).
Toss the diced squash with olive oil, salt, pepper, and thyme.
Spread evenly on a baking sheet and roast for 25–30 minutes, or until tender and caramelized. Flip halfway through.
- Cook the orzo
In a large skillet or saucepan, heat butter or olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add orzo and stir for about 1 minute to lightly toast it.
Pour in broth and milk, then bring to a simmer.
Cook uncovered, stirring often, for about 10 minutes, until the orzo is tender and creamy. Add a splash more broth or milk if it thickens too quickly.
- Add spinach and cheese
Stir in the spinach and cook until wilted (about 1 minute).
Mix in the Parmesan cheese if using.
Season with salt and pepper to taste.
- Combine and serve
Gently fold in the roasted butternut squash.
Garnish with extra thyme, black pepper, and red pepper flakes if desired.
🌿 Tips
You can substitute kale or Swiss chard for spinach.
Add toasted pine nuts or walnuts for crunch.
For a vegan version, use plant-based milk and skip the Parmesan or use nutritional yeast.
Would you like me to include a version with protein, such as chicken or chickpeas?