Creamy Orzo with Roasted Butternut Squash and Spinach

🍲 Creamy Mediterranean Orzo with Roasted Butternut Squash & Spinach

🛒 Ingredients (Serves 4)

Roasted Squash

• 3 cups butternut squash, peeled & cubed

• 2 tbsp extra-virgin olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• ½ tsp dried thyme or rosemary

Orzo

• 1½ cups orzo pasta

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2½ cups vegetable broth (warm)

• ½ cup milk or light cream

• ½ cup grated Parmesan cheese

Add-ins & Finish

• 2 cups fresh spinach

• Zest of ½ lemon

• 1 tbsp lemon juice

• ¼ tsp chili flakes (optional)

• Salt & pepper to taste

Optional Toppings

• Crumbled feta or goat cheese

• Toasted pine nuts or walnuts

• Fresh parsley or basil

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🔪 Instructions

1. Roast the squash
   Preheat oven to 200°C / 400°F.
   Toss squash with olive oil, salt, pepper, paprika, and thyme.
   Spread on a baking tray and roast 25–30 minutes, until tender and caramelized.

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

3. Simmer
   Stir in orzo and toast lightly for 1 minute.
   Add warm broth, bring to a gentle simmer, and cook 8–10 minutes, stirring, until orzo is tender and creamy.

4. Make it creamy
   Stir in milk (or cream) and Parmesan. Cook 1–2 minutes until silky.

5. Combine
   Fold in roasted squash and spinach. Cook just until spinach wilts.

6. Finish
   Add lemon zest, lemon juice, chili flakes, salt, and pepper. Adjust seasoning.

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🌿 Mediterranean Serving Ideas

• Serve as a vegetarian main with a green salad

• Pair with grilled chicken or salmon

• Enjoy with warm crusty bread or focaccia

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✅ Tips & Variations

• Swap butternut squash for pumpkin or sweet potato

• Make it vegan: use plant milk + nutritional yeast instead of Parmesan

• For extra protein, stir in white beans or chickpeas