Preheat the oven to 200°C (400°F).
Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper.
Spread the cubes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Cook the Orzo:
Heat the remaining olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant.
Stir in the orzo and toast for 1-2 minutes.
Simmer with Broth:
Pour in the vegetable broth and dried thyme.
Bring to a simmer and cook, stirring occasionally, until the orzo absorbs most of the liquid and is tender (about 8-10 minutes).
Add Cream and Spinach:
Reduce the heat to low and stir in the heavy cream.
Add the fresh spinach and cook until wilted.
Combine with Roasted Squash:
Fold in the roasted butternut squash and half of the Parmesan cheese.
Season with additional salt and pepper to taste.
Serve and Garnish:
Serve warm, garnished with the remaining Parmesan cheese and a sprinkle of black pepper.
Serving and Storage Tips
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