Creamy Orzo with Roasted Butternut Squash and Spinach 🍂🧄

🍋 Creamy Orzo with Roasted Butternut Squash and Spinach (Mediterranean Style)

🕒 Total Time: 40 minutes

🍽️ Serves: 4

---

🌿 Ingredients

🎃 For the Roasted Butternut Squash

• 1 small (about 1 ½ lb / 700 g) butternut squash, peeled and cubed

• 2 tbsp extra-virgin olive oil

• ½ tsp smoked paprika (optional)

• ½ tsp ground cumin

• ½ tsp sea salt

• ¼ tsp black pepper

🍝 For the Orzo

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup (200 g) orzo pasta (use whole wheat or gluten-free if needed)

• 2 ½ cups (600 ml) vegetable or chicken broth (low sodium)

• 2 cups fresh spinach leaves

• ½ cup (120 ml) Greek yogurt or labneh

• ¼ cup (25 g) grated Parmesan or crumbled feta

• Juice of ½ lemon

• Zest of 1 lemon

• Sea salt & pepper, to taste

🍋 Optional Mediterranean Garnishes

• 2 tbsp toasted pine nuts or slivered almonds

• 1 tbsp fresh parsley, basil, or mint, chopped

• Drizzle of olive oil or tahini before serving

---

👩‍🍳 Instructions

1. Roast the Butternut Squash

1. Preheat your oven to 425°F (220°C).

2. Toss the squash cubes with olive oil, smoked paprika, cumin, salt, and pepper.

3. Spread evenly on a parchment-lined baking sheet.

4. Roast for 25–30 minutes, tossing halfway, until golden and tender.

---

2. Cook the Orzo

1. Heat olive oil in a large skillet or sauté pan over medium heat.

2. Add the onion and cook for 2–3 minutes, until softened.

3. Stir in the garlic and cook for another 30 seconds until fragrant.

4. Add the orzo and toast for 1 minute, stirring to coat with the oil.

5. Pour in the broth, bring to a simmer, then reduce heat to low.

6. Cover and cook 8–10 minutes, stirring occasionally, until the orzo is creamy and al dente.
   (Add a splash of extra broth or water if it thickens too quickly.)

---

3. Add Spinach and Creaminess

1. Once the orzo is tender and slightly saucy, stir in the spinach until wilted.

2. Remove from heat and stir in Greek yogurt (or labneh), Parmesan/feta, lemon juice, and lemon zest.

3. Season with salt and pepper to taste.

---

4. Combine and Serve

1. Gently fold in the roasted butternut squash.

2. Drizzle with olive oil, and sprinkle with toasted pine nuts and fresh herbs.

3. Serve warm — creamy, cozy, and bright!

---

🌿 Mediterranean Tips & Variations

• Add roasted chickpeas or grilled chicken for protein.

• For a dairy-free version, replace yogurt with tahini + a splash of lemon water or cashew cream.

• Add roasted red peppers, zucchini, or eggplant for extra Mediterranean depth.

• Garnish with pomegranate seeds for sweetness and color.

---

🍷 Serving Suggestion

Serve with a simple Greek salad, roasted cauliflower, or a drizzle of herby olive oil on top.