Ingredients 🛒
1 cup orzo pasta
2 cups butternut squash, cubed
2 cups fresh spinach
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream (or milk for a lighter option)
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions 👩🍳
1️⃣ Roast the butternut squash: Preheat oven to 400°F (200°C). Toss the cubed squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden brown.
2️⃣ Cook the orzo: In a large pot, cook orzo according to package instructions. Drain and set aside.
3️⃣ Make the creamy sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in the heavy cream and bring to a simmer. Add grated Parmesan and cook until the sauce is smooth and creamy.
4️⃣ Add spinach: Stir in fresh spinach to the sauce and cook until wilted (about 2 minutes).
5️⃣ Combine: Add the cooked orzo to the creamy sauce, stirring to coat evenly. Gently fold in the roasted butternut squash.
6️⃣ Serve: Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired.
⏰ Prep Time: 10 minutes
⏰ Cook Time: 25 minutes
⏰ Total Time: 35 minutes
🍽 Servings: 4
🔥 Calories: 420 kcal per serving
