Ingredients
Scale
- 2 cups orzo pasta
- 2 cups butternut squash, cubed
- 1 cup heavy cream
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Red pepper flakes (for seasoning)
Instructions
- Preheat your oven to 425°F (220°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, boil salted water and cook orzo according to package directions until al dente (about 8-9 minutes). Drain and reserve 1/2 cup of cooking water.
- In a skillet over medium heat, sauté minced garlic in remaining olive oil for about 1 minute. Add heavy cream and bring to a simmer. Stir in parmesan cheese until melted; season to taste.
- Combine cooked orzo with the sauce. If too thick, add reserved pasta water gradually until desired consistency is reached. Fold in spinach and let it wilt.
- Gently mix in roasted butternut squash, adjusting seasoning if needed. Serve warm with extra parmesan and red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg