Hey there, friend! So last week I found myself staring at a butternut squash and it struck me – this thing is just begging to be turned into a comforting dish. I remembered this creamy orzo recipe I once threw together on a chilly evening. It’s like the food equivalent of your comfiest sweater. Sound good? Let’s dive in!
Why You’ll Love This Orzo Recipe
I whip this up whenever I need a hug in a bowl (if that makes any sense). My family absolutely devours it every time. I mean, who doesn’t love something creamy and hearty? Plus, if you’re anything like me and tend to have a love-hate relationship with spinach, this recipe might just make you fall in love with it all over again. And honestly, anytime you can sneak in some greens without anyone noticing, it’s a win, right?
What You’ll Need
- 1 cup orzo pasta (sometimes I swap in rice when I’m out of orzo – rebel, I know)
- 2 cups butternut squash, peeled and cubed (my grandmother swears by a certain market brand, but I just grab whatever’s on sale)
- 2 tablespoons olive oil
- 2 cups spinach leaves (a handful more if you love spinach like me)
- 3 cloves of garlic, minced
- 1/2 cup heavy cream (or almond milk if you’re feeling virtuous)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: a pinch of nutmeg – trust me on this one!
Step-by-Step Directions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes. They’re perfect when they’re fork-tender and slightly caramelized (aka irresistible!).
- While that’s roasting, bring a pot of salted water to a boil and cook the orzo according to package directions. You know the drill – don’t overcook it!
- In a large pan, sauté the garlic in a bit of olive oil over medium heat until it’s fragrant. Throw in the spinach and let it wilt. It looks like a lot, but it shrinks faster than you can say “Popeye”.
- Once the squash is done, stir it into the pan with the spinach. Add the cooked orzo and mix it all up.
- Pour in the cream, add the Parmesan, and season with salt, pepper, and nutmeg. Let it simmer gently until it’s all creamy and lovely. This is the part where I usually sneak a taste. Quality control, you know?
- Serve hot with a bit more Parmesan on top if you’re feeling fancy. Or just dig in – no judgment here!
Notes from My Kitchen
If you find the dish a bit too creamy (is there such a thing?), just add a splash of chicken stock to thin it out. I learned this trick the hard way after one too many thick batches.
Variations I’ve Tried
Once, I added some crispy bacon bits, and let me tell you, it was a game-changer. However, I once tried adding sun-dried tomatoes, and let’s just say it didn’t make it to the family favorites list. Live and learn, right?
Tools You Might Need
A good roasting pan is a must, but if you don’t have one, just use any old baking sheet – it’ll do in a pinch. Don’t overthink it!
How to Store This Dish
This orzo keeps well in the fridge for up to 3 days – though honestly, in my house, it never lasts more than a day! Just pop it in the microwave to reheat.
Serving Suggestions
I usually serve this with a simple green salad on the side. Sometimes, for a family Sunday dinner, we make it a full Italian feast with garlic bread. Yum!
Pro Tips – Learn from My Mistakes
Don’t rush the roasting; I once tried to cut corners and ended up with undercooked squash – not fun. Also, don’t skimp on the Parmesan. Trust me, it makes the dish!
FAQ Section
Can I use a different type of squash? Absolutely! Acorn or even pumpkin would work, though they have a slightly different flavor.
Is there a vegan version? Sure thing! Just swap the cream for coconut milk and skip the cheese. It’s still delish!
Can I make this gluten-free? Yes, just use a gluten-free pasta. Easy peasy.
For more recipes like this, check out Delicious Magazine and Bon Appétit for inspiration! Happy cooking!