Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
