Creamy Orzo with Roasted Butternut Squash and Spinach

🍽️ Creamy Orzo with Roasted Butternut Squash & Spinach

Mediterranean-Inspired

🧺 Ingredients (Serves 4)

Roasted Squash

• 2 cups butternut squash, peeled & cubed

• 2 tbsp extra-virgin olive oil

• ½ tsp sea salt

• ¼ tsp black pepper

• ½ tsp smoked paprika

• ½ tsp dried thyme or rosemary

Orzo

• 1 cup orzo pasta

• 2½ cups vegetable broth (warm)

• 2 cloves garlic, minced

• 1 small onion or shallot, finely diced

• 1 tbsp olive oil

Creamy Finish

• ½ cup Greek yogurt or light cream

• ¼ cup grated Parmesan

• 2 cups fresh spinach

• 1 tbsp lemon juice

• Zest of ½ lemon

Optional Toppings

• Crumbled feta or goat cheese

• Toasted pine nuts or walnuts

• Fresh parsley or basil

👩‍🍳 Instructions

1. Roast the Squash
   Preheat oven to 200°C / 400°F.
   Toss squash with olive oil, salt, pepper, paprika, and herbs.
   Roast 25–30 minutes, until golden and tender.

2. Cook the Orzo
   Heat olive oil in a deep skillet over medium heat.
   Sauté onion 2–3 minutes until soft.
   Add garlic; cook 30 seconds.
   Stir in orzo and toast 1 minute.
   Pour in warm broth, bring to a gentle simmer.
   Cook 8–10 minutes, stirring occasionally, until orzo is tender and creamy.

3. Make It Creamy
   Lower heat. Stir in Greek yogurt, Parmesan, lemon juice, and zest.

4. Finish
   Fold in roasted squash and spinach.
   Cook 1–2 minutes until spinach wilts.

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

🌿 Mediterranean Notes

• Olive oil + yogurt = creamy without heaviness

• Lemon keeps flavors bright

• Spinach adds iron and freshness

🍴 Serving Ideas

• As a vegetarian main

• With grilled chicken or shrimp

• Perfect for meal prep — reheats well

🔁 Variations

• Vegan: use plant yogurt + nutritional yeast

• Extra protein: add chickpeas or white beans

• Spicy: add chili flakes or harissa

• Whole-grain: use whole-wheat orzo