Description
This creamy orzo pasta recipe combines tender roasted butternut squash and fresh spinach in a luscious garlic and smoked paprika-infused sauce. The orzo is cooked directly in chicken stock until perfectly tender, then enriched with heavy cream and finished with aromatic fresh thyme. It’s a comforting, flavorful dish perfect for a quick weeknight dinner or a cozy meal any time.
Ingredients
Butternut Squash
- 12 oz butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons fresh thyme leaves (no sprigs)
Orzo Pasta
- 1.5 cups orzo, uncooked
- 5 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2.5 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 5 oz fresh spinach
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh thyme, for garnish
Instructions
- Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and fresh thyme leaves on a parchment paper-lined baking sheet. Spread the squash in a single layer without overcrowding.
- Bake Squash: Place the baking sheet on the middle rack and roast the squash for 20 to 30 minutes until tender and caramelized. Remove from the oven and set aside.
- Prepare Orzo Base: While the squash roasts, heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add uncooked orzo, minced garlic, and smoked paprika. Cook, stirring frequently, for about 3 minutes until the orzo starts to brown and become fragrant.
- Cook Orzo: Pour in 2.5 cups chicken stock along with 1/2 teaspoon salt and 1/2 teaspoon Italian seasoning. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 5 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.
- Wilt Spinach: Add fresh spinach to the skillet and stir on low-medium heat until the spinach wilts and integrates into the orzo mixture.
- Add Cream and Season: Stir in 1/2 cup heavy cream until fully combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble the Dish: Fold roasted butternut squash gently into the creamy orzo mixture. Garnish with fresh thyme leaves before serving.
Notes
- Roasting the butternut squash ahead of time adds a caramelized sweetness and depth of flavor to the dish.
- You can substitute vegetable broth for chicken stock to make this recipe vegetarian.
- If you prefer a vegan version, replace heavy cream with coconut cream or a plant-based alternative.
- Keep an eye on the orzo while simmering and stir frequently to avoid sticking or burning.
- For extra flavor, try adding a sprinkle of Parmesan cheese on top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
