Creamy Butternut Orzo (Print Version)
# Ingredients:
→ Squash Prep
01 -
12 oz butternut squash, diced
02 -
1 tbsp olive oil
03 -
Salt and black pepper, adjust to taste
04 -
2 tbsp fresh thyme, chopped
→ Orzo Base
05 -
1 1/2 cups orzo (dry)
06 -
1 tbsp olive oil
07 -
5 garlic cloves, finely minced
08 -
1/4 tsp smoked paprika
09 -
2 1/2 cups chicken broth
10 -
1/2 tsp salt
11 -
1/2 tsp Italian herb mix
→ Final Touches
12 -
5 oz fresh baby spinach
13 -
1/2 cup heavy cream
# Instructions:
01 -
Set your oven temperature to 400°F (200°C). Toss the diced butternut squash with olive oil, thyme, salt, and pepper straight on a baking tray. Give it a good mix and arrange them evenly. Roast for 20–30 minutes, flipping midway, until they've softened and gotten a bit golden.
02 -
While the squash is roasting, warm olive oil on medium heat in a big skillet or Dutch oven. Add minced garlic and stir for half a minute until fragrant. Then, throw in the orzo with smoked paprika and cook—stirring often—for about 3 minutes, letting it toast up and turn golden.
03 -
Stir chicken broth, salt, and Italian seasoning into the skillet. Bring it to a low boil, then lower the heat to medium-low. Cover it up and cook, checking every so often, for 5–10 minutes until the orzo softens, most of the broth is absorbed, and it’s not too watery.
04 -
Drop the fresh spinach into the skillet, gently mixing it around for 1–2 minutes until it wilts. Slowly pour in the heavy cream, stirring to combine. Carefully add the roasted squash, folding it in. Have a taste and tweak the salt or pepper if needed. Serve hot right away.
# Notes:
01 -
To make it vegetarian, swap out chicken broth for veggie broth instead.
02 -
This dish can double as a main dish or as a side alongside grilled fish or chicken.
03 -
Keep leftovers airtight in your fridge for up to 3 days. The orzo will soak up liquid, so add a splash of broth to reheat.