Orzo with Roasted Butternut Squash and Spinach

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🍽️ Orzo with Roasted Butternut Squash and Spinach

📖 Description

This warm, comforting dish brings together nutty roasted butternut squash, tender orzo pasta, and fresh spinach for a nutrient-rich, flavorful meal. A light garlic-parmesan sauce binds the ingredients together, making it a perfect side dish or vegetarian main. It’s hearty, colorful, and nourishing — ideal for fall or any time you want a wholesome pasta dish.

🥘 Ingredients for Orzo with Roasted Butternut Squash and Spinach

  • 2 cups butternut squash, peeled and diced (about ½-inch cubes)

  • 2 tbsp olive oil

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp smoked paprika (optional, for depth)

  • 1 ½ cups orzo pasta

  • 3 cups vegetable broth (or water with bouillon)

  • 3 cups fresh spinach (loosely packed)

  • 3 cloves garlic, minced

  • ¼ cup grated Parmesan cheese (or feta for variation)

  • 1 tbsp butter (optional, for creaminess)

  • 2 tbsp fresh parsley, chopped (for garnish)

  • Zest of ½ lemon (optional, for brightness)

👩‍🍳 Instructions

  1. Roast the Squash

    • Preheat oven to 400°F (200°C).

    • Toss butternut squash cubes with olive oil, salt, pepper, and paprika.

    • Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

  2. Cook the Orzo

    • In a pot, bring vegetable broth to a boil.

    • Add orzo and cook according to package instructions until al dente (about 8–10 minutes).

    • Drain excess broth if necessary, leaving about 2–3 tbsp for creaminess.

  3. Sauté and Combine

    • In a large skillet, melt butter and sauté garlic until fragrant (1–2 minutes).

    • Add cooked orzo, roasted squash, and spinach. Stir until spinach wilts.

    • Mix in Parmesan cheese and lemon zest.

  4. Serve

    • Garnish with fresh parsley and extra Parmesan.

    • Serve warm as a side or main dish.

📝 Notes

  • You can substitute kale or arugula for spinach.

  • For vegan version: skip Parmesan and butter, use nutritional yeast or vegan cheese.

  • Orzo can be swapped with small pasta shapes like ditalini or couscous.

💡 Tips

  • Roast squash ahead of time for quick assembly on busy days.

  • Toasting orzo in olive oil before boiling enhances its nutty flavor.

  • Add toasted pine nuts or walnuts for crunch.

  • If serving as a main dish, consider topping with grilled chicken, shrimp, or chickpeas for added protein.

🍴 Servings

  • Serves 4 people as a side dish

  • Serves 2–3 people as a main dish

🔢 Nutritional Info (per serving, side dish estimate)

  • Calories: ~280 kcal

  • Protein: 8 g

  • Carbohydrates: 42 g

  • Fiber: 5 g

  • Fat: 10 g

  • Saturated Fat: 2.5 g

  • Sodium: 520 mg

  • Vitamin A: 180% DV

  • Vitamin C: 35% DV

  • Calcium: 12% DV

  • Iron: 15% DV

🌿 Health Benefits

  • Butternut squash: Rich in beta-carotene (Vitamin A) for eye and skin health.

  • Spinach: Packed with iron, folate, and antioxidants.

  • Orzo (pasta): Provides sustained energy from complex carbs.

  • Garlic & olive oil: Heart-healthy and anti-inflammatory.

  • Balanced dish: Offers fiber, vitamins, minerals, and moderate protein.

❓ Q&A

Q1: Can I make this ahead of time?
Yes! Store in the fridge for up to 3 days. Reheat gently with a splash of broth or water to loosen.

Q2: Can I freeze it?
Not recommended — spinach and pasta don’t freeze well. Best enjoyed fresh.

Q3: How can I make it creamier?
Stir in a splash of cream, half-and-half, or extra butter when mixing.

Q4: Is this gluten-free?
Use gluten-free orzo or substitute with quinoa/rice.

Q5: Can I serve it cold as a salad?
Yes! Skip the butter, let it cool, and drizzle with olive oil + lemon juice for a refreshing pasta salad.

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