Description

This creamy orzo dish is your new go-to for quick dinner ideas and cozy comfort food. Velvety orzo pasta simmers like risotto, soaking up all the goodness of rich vegetable broth and a splash of cream. Roasted butternut squash brings a gentle sweetness, perfectly balanced by tender spinach for a wholesome bite. Ideal for healthy vegetarian meals, easy weeknight cooking, or lunchbox-worthy leftovers, this recipe makes vegetables the star in a creamy, satisfying bowl. It’s a warm hug on a plate for anyone looking for nourishing food ideas that don’t skimp on flavor.

Ingredients

1 1/2 cups orzo pasta

2 cups butternut squash, peeled and cubed

1 tablespoon olive oil

Salt and pepper, to taste

1 small onion, finely chopped

3 garlic cloves, minced

2 cups fresh spinach leaves

2 1/2 cups vegetable broth

1/2 cup heavy cream (or coconut cream)

1/2 cup grated Parmesan cheese (optional)

1 tablespoon butter (or vegan butter)

Pinch of nutmeg (optional)

Fresh thyme or parsley for garnish

Instructions

Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.
In a skillet, heat butter or oil over medium. Sauté onion until soft, about 3-4 minutes. Add garlic and cook for 1 more minute.
Stir in orzo to toast slightly, then gradually add broth, stirring and letting it absorb after each addition.
Once orzo is al dente, reduce heat and stir in cream. Add spinach and cook until wilted.
Fold in roasted squash and Parmesan (if using). Add nutmeg, salt, and pepper to taste.
Serve warm, garnished with fresh herbs.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Dinner