Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

Introduction

Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and flavorful dish perfect for cozy dinners. The tender orzo pasta pairs beautifully with sweet roasted squash and vibrant spinach, all brought together with a luscious Parmesan cream sauce.

Ingredients

• 1 small butternut squash, peeled and diced (about 3 cups)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1½ cups orzo pasta
• 3 cups vegetable broth (or water)
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream
• 2 cups baby spinach, roughly chopped
• ½ tsp dried thyme (optional)
• Pinch of red pepper flakes (optional)
• 2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
2. Step 2: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about one minute until fragrant.
3. Step 3: Stir in the orzo pasta and toast it lightly by stirring for around 2 minutes until slightly golden.
4. Step 4: Pour in the vegetable broth and bring to a simmer. Cook the orzo for 10–12 minutes, stirring occasionally, until it becomes tender and most of the liquid is absorbed.
5. Step 5: Stir in the grated Parmesan cheese and heavy cream until the sauce becomes creamy. Add the chopped spinach and cook just until wilted.
6. Step 6: Gently fold the roasted butternut squash into the orzo mixture. Season with salt, black pepper, and optional dried thyme or red pepper flakes to taste. Serve warm, garnished with fresh parsley.

Tips & Variations

• For a nutty twist, try adding toasted pine nuts or chopped walnuts as a garnish.
• Swap heavy cream for coconut milk for a dairy-free version with a subtle sweetness.
• Use kale instead of spinach for a heartier green and a boost of nutrients.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the orzo has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well. Thaw it and pat dry before roasting to avoid excess moisture.

Is orzo pasta gluten-free?

Traditional orzo is made from wheat and contains gluten. For a gluten-free version, look for rice or corn-based orzo alternatives.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

This Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and flavorful dish combining tender, roasted butternut squash with creamy orzo pasta infused with garlic, Parmesan, and a touch of cream. Perfect as a hearty side or a light main course, it balances sweet, savory, and fresh flavors with a hint of herbs and spice.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 1 small butternut squash, peeled and diced (about 3 cups)
• 2 tbsp olive oil
• Salt and black pepper, to taste

Orzo and Sauce

• 1½ cups orzo pasta
• 3 cups vegetable broth (or water)
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream
• 2 cups baby spinach, roughly chopped
• ½ tsp dried thyme (optional)
• Pinch of red pepper flakes (optional)
• 2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

1. Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper until well coated. Spread the squash evenly on a baking sheet and roast in the oven for 25 to 30 minutes, or until the squash is tender and lightly caramelized.
2. Toast Orzo: While the squash roasts, melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Add the orzo pasta and toast it lightly by stirring continuously for around 2 minutes to develop a nutty flavor.
3. Cook Orzo in Broth: Pour in the vegetable broth and bring the mixture to a simmer. Cook the orzo, stirring occasionally, for about 10 to 12 minutes until it becomes tender and most of the liquid is absorbed.
4. Add Cheese, Cream, and Spinach: Stir in the grated Parmesan cheese and heavy cream into the cooked orzo until creamy and well combined. Add the chopped spinach, dried thyme, and red pepper flakes if using, cooking just until the spinach wilts.
5. Combine with Roasted Squash and Serve: Gently fold the roasted butternut squash into the creamy orzo mixture. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve warm for a comforting and nutritious meal.

Notes

• For a vegan version, substitute butter with olive oil and use nutritional yeast in place of Parmesan cheese and coconut cream instead of heavy cream.
• You can swap vegetable broth with chicken broth if not vegetarian.
• Roasting the squash ahead of time saves prep time during the final cooking.
• Red pepper flakes add a subtle heat; adjust quantity based on your spice preference.
• Serve as a side dish or add grilled chicken or tofu to make it a main course.

Keywords: creamy orzo, roasted butternut squash, spinach, comfort food, vegetarian side, fall recipes, easy dinner