Creamy Orzo Pasta with Roasted Butternut Squash and Spinach
This cozy orzo pasta dish combines roasted butternut squash, fresh spinach, and garlic in a rich creamy base for the ultimate quick comfort food experience.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 12 oz Butternut squash peeled, seeded, and cubed
- 1 tablespoon Olive oil for roasting
- Salt and pepper to taste
- 2 tablespoons Fresh thyme leaves
- 1.5 cups Orzo pasta dry
- 5 cloves Garlic minced
- 0.25 teaspoon Smoked paprika
- 1 tablespoon Olive oil for sautéing
- 2.5 cups Chicken stock
- 0.5 teaspoon Salt
- 0.5 teaspoon Italian seasoning
- 5 oz Fresh spinach
- 0.5 cup Heavy cream
- Salt and pepper to finish
- Fresh thyme for garnish
Instructions
Instructions
- Preheat oven to 400°F and toss cubed squash with olive oil, salt, pepper, and thyme. Spread on baking sheet.
- Roast squash in oven for 20-25 minutes until tender and edges caramelized. Set aside and keep warm.
- In pressure cooker on sauté mode, heat olive oil and cook garlic briefly until fragrant.
- Add orzo and smoked paprika. Toast 1-2 minutes stirring constantly.
- Pour in chicken stock, add salt, and stir. Seal lid and bring to pressure.
- Cook under pressure for 5 minutes. Carefully perform quick release when done.
- Open lid and stir in roasted squash and spinach. Let spinach wilt for a minute or two.
- Pour in heavy cream and stir. Adjust salt, pepper, and garnish with fresh thyme. Serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid breaking the cream. For freezing, store orzo and squash separately and add fresh cream when serving.