⭐ Ingredients
For the roasted butternut squash
2 cups butternut squash, peeled & cubed
1–2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp chili flakes (optional)
½ tsp dried thyme or rosemary
For the orzo
1 cup orzo pasta
1 tbsp butter or olive oil
3–4 garlic cloves, minced
1 small onion, finely diced
2–2½ cups vegetable broth (or water)
1 cup fresh spinach (or more, roughly chopped)
½ cup grated Parmesan (or any preferred cheese)
¼ cup cream or milk (optional, for extra creaminess)
Salt & pepper to taste
Fresh thyme for garnish (optional)
🍳 Instructions
1. Roast the Butternut Squash
Preheat oven to 425°F (220°C).
Toss squash cubes with olive oil, salt, pepper, chili flakes, and thyme.
Spread evenly on a baking tray.
Roast for 20–25 minutes, flipping halfway, until soft and caramelized.
2. Cook the Orzo
Heat butter/olive oil in a medium pot over medium heat.
Add onion and sauté 3–4 minutes until soft.
Add garlic and cook another 1 minute.
Add orzo and toast for 30 seconds.
Pour in 2 cups of broth, stir, and bring to a simmer.
Cook 8–10 minutes, stirring occasionally, until the orzo is al dente and liquid is mostly absorbed.
Add more broth if needed.
3. Make it creamy
Add the spinach and stir until wilted.
Add Parmesan and cream (if using).
Season with salt & pepper.
Cook 1–2 more minutes until creamy.
4. Assemble
Gently fold in the roasted butternut squash.
Top with fresh thyme or more cheese if you like.
Serve warm.
