Quick comfort food pasta (Print Version)
# Ingredients:
→ For the Roasted Squash
01 -
12 ounces butternut squash, cubed
02 -
1 tablespoon olive oil
03 -
2 tablespoons fresh thyme leaves
04 -
Salt and pepper to taste
→ For the Orzo
05 -
1½ cups uncooked orzo pasta
06 -
1 tablespoon olive oil
07 -
5 cloves garlic, minced
08 -
¼ teaspoon smoked paprika
09 -
2½ cups chicken stock
10 -
½ teaspoon salt
11 -
½ teaspoon Italian seasoning
→ To Finish
12 -
5 ounces fresh spinach
13 -
½ cup heavy cream
# Instructions:
01 -
Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon olive oil, fresh thyme leaves, and a pinch of salt and pepper. Spread in a single layer and roast for 20-30 minutes until tender and lightly caramelized, tossing halfway through.
02 -
While the squash is roasting, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the uncooked orzo and smoked paprika, and cook for about 3 minutes, stirring frequently, until the orzo is lightly toasted and golden.
03 -
Pour in the chicken stock, salt, and Italian seasoning. Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 5-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
04 -
Stir in the fresh spinach and continue stirring until it wilts, about 1-2 minutes. Pour in the heavy cream and stir to combine. Gently fold in the roasted butternut squash. Taste and adjust seasonings with additional salt and pepper if needed. Serve immediately.
# Notes:
01 -
For a vegetarian version, simply substitute vegetable broth for the chicken stock.
02 -
This versatile dish works well as either a main course or as a side dish paired with roasted chicken or fish.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating as the orzo will continue to absorb liquid.