Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

Introduction

This creamy orzo dish combines tender roasted butternut squash with fresh spinach for a comforting and flavorful meal. It’s easy to prepare and makes a great side or light main course that’s perfect any time of year.

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 for around 2 minutes, stirring frequently to prevent burning.
4. Step 4: Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10–12 minutes, stirring occasionally, until the orzo is 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 until wilted, about 2 minutes.
6. Step 6: Gently fold in the roasted butternut squash. If using, sprinkle the dried thyme and red pepper flakes. Adjust seasoning with salt and pepper as needed.
7. Step 7: Serve warm, garnished with fresh parsley for a bright finish.

Tips & Variations

• For a vegan version, substitute butter with olive oil and use nutritional yeast instead of Parmesan cheese.
• You can add toasted pine nuts or walnuts for extra crunch and flavor.
• If butternut squash is unavailable, sweet potatoes or pumpkin cubes work well as a substitute.
• To add protein, stir in cooked chickpeas or shredded rotisserie chicken.
• Use fresh thyme instead of dried for a more vibrant herb flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave with a splash of broth or water to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the orzo and roast the squash in advance. Store separately and combine before reheating to maintain the best texture.

Is orzo gluten-free?

Traditional orzo is made from wheat and contains gluten. For a gluten-free option, use a gluten-free orzo substitute or small rice pasta.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

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★★★★★

4.6 from 117 reviews

This Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting, flavorful dish featuring tender roasted butternut squash combined with creamy orzo pasta, sautéed garlic, spinach, and a touch of Parmesan cheese. Perfect as a hearty side or main course, this recipe balances sweetness, creaminess, and savory elements for an easy, satisfying meal.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Italian
• 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 Cream 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. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until the squash is tender and lightly caramelized.
2. Sauté Garlic and Toast Orzo: In a large saucepan over medium heat, melt the butter. Add minced garlic and sauté for about one minute until fragrant. Stir in the orzo pasta and toast it lightly for about 2 minutes to enhance its nutty flavor.
3. Cook Orzo in Broth: Pour in the vegetable broth and bring to a simmer. Cook for approximately 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
4. Add Cheese, Cream, and Spinach: Stir in the grated Parmesan cheese and heavy cream until the sauce becomes creamy. Add the roughly chopped baby spinach and cook just until the spinach wilts and incorporates smoothly into the dish.
5. Combine with Roasted Squash and Season: Gently fold in the roasted butternut squash to the creamy orzo mixture. Add dried thyme and red pepper flakes if using, and adjust seasoning with salt and pepper to taste. Garnish with fresh parsley before serving warm.

Notes

• For a vegetarian option, ensure the vegetable broth and Parmesan cheese do not contain animal-derived rennet.
• You can substitute heavy cream with half-and-half for a lighter version.
• Add toasted pine nuts or walnuts for extra crunch.
• If you prefer a stronger flavor, increase the amount of garlic or Parmesan cheese.
• The recipe can be made gluten-free by using gluten-free orzo or an alternative small pasta.

Keywords: Creamy Orzo, Roasted Butternut Squash, Spinach, Parmesan, Fall Recipes, Comfort Food, Italian Pasta