Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash (peeled and diced)
- 2 cups fresh spinach
- 2 cups low-sodium vegetable broth
- 4 oz cream cheese (full-fat)
- 3 garlic cloves (minced)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
- In a saucepan, bring vegetable broth to boil. Add orzo and cook according to package instructions (about 8-10 minutes).
- Drain the orzo, reserving some broth. Stir in cream cheese until melted, then add spinach until wilted. Fold in roasted squash.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg