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Warm orzo with roasted acorn and butternut squash served in a rustic bowl

Creamy Orzo with Roasted Acorn & Butternut Squash


  • Total Time: 55 mins
  • Yield: 4 servings 1x

Description

A comforting and creamy orzo pasta dish loaded with sweet roasted acorn and butternut squash, fresh spinach, garlic, Parmesan, and a light cream sauce. Perfect as a hearty weeknight meal or an elegant side for holiday gatherings.


Ingredients

Scale
  • 1 cup orzo pasta
  • 1 small acorn squash, peeled and diced
  • 1 small butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 cloves garlic, minced
  • 4 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups vegetable or chicken broth
  • 1/4 teaspoon ground nutmeg (optional)

  • Instructions

    1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

    2. Toss diced acorn and butternut squash with olive oil, salt, and pepper; spread in a single layer on the baking sheet.

    3. Roast squash for 25–30 minutes, turning once, until tender and caramelized.

    4. In a saucepan, bring broth to a boil and add orzo; cook for 8–10 minutes until al dente, then drain.

    5. In a large skillet, sauté garlic in a drizzle of olive oil until fragrant.

    6. Add spinach to the skillet and cook until wilted.

    7. Reduce heat and stir in heavy cream and Parmesan cheese until the sauce is smooth.

    8. Fold in cooked orzo and roasted squash, then season with salt, pepper, and nutmeg.

    9. Cook for 2–3 minutes more until heated through and well combined.

    10. Serve hot, garnished with extra Parmesan if desired.

    • Prep Time: 15 mins
    • Cook Time: 40 mins

    Nutrition

    • Calories: 450
    • Sodium: 680
    • Fat: 22
    • Carbohydrates: 52
    • Protein: 12