Creamy Orzo with Roasted Butternut Squash and Spinach

🍂 Mediterranean Creamy Orzo with Roasted Butternut Squash & Spinach

Serves: 4
Prep: 15 minutes
Cook: 30 minutes

---

🧄 Ingredients

Roasted Butternut Squash

• 3 cups butternut squash, peeled & cubed

• 2 tbsp extra virgin olive oil

• ½ tsp smoked paprika

• ½ tsp dried thyme or oregano

• Salt & black pepper to taste

Creamy Orzo

• 1 cup orzo pasta

• 2 cups low-sodium vegetable broth

• ½ cup milk or unsweetened almond milk

• 2 cloves garlic, minced

• 1 small onion or shallot, finely diced

• 1 tbsp olive oil

• ¼ cup grated Parmesan or crumbled feta

• ¼ tsp nutmeg (optional)

Add-Ins

• 2 cups fresh baby spinach

• Zest of 1 lemon

• 1 tbsp fresh lemon juice

Garnish (Optional)

• Fresh parsley or basil

• Toasted pine nuts or walnuts

• Chili flakes

---

🔪 Instructions

1. Roast the squash
   Preheat oven to 400°F (200°C).
   Toss squash with olive oil, paprika, thyme, salt, and pepper.
   Roast 22–25 minutes, flipping once, until golden and tender.

2. Cook the orzo
   Heat olive oil in a large skillet over medium heat.
   Sauté onion for 3–4 minutes until soft.
   Add garlic and cook 30 seconds.

3. Simmer
   Stir in orzo, vegetable broth, and milk.
   Bring to a gentle simmer and cook 8–10 minutes, stirring often, until orzo is tender and creamy.

4. Finish the sauce
   Stir in Parmesan (or feta), nutmeg, lemon zest, and lemon juice.

5. Add veggies
   Fold in roasted squash and spinach.
   Cook 1–2 minutes until spinach wilts.

6. Serve
   Taste and adjust seasoning. Garnish as desired.

---

🍽 Serving Suggestions

• Serve as a vegetarian main

• Pair with grilled chicken or salmon

• Add a side Mediterranean tomato-cucumber salad

---

🥗 Healthy Tips

• Orzo provides comfort with a light texture

• Use whole wheat orzo for extra fiber

• Swap milk for Greek yogurt (stir in off heat) for more protein

• Make it vegan using plant milk + nutritional yeast