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