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. Easy to prepare, it’s perfect for busy weeknights or a cozy weekend dinner.

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 squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender.
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 and toast it lightly for around 2 minutes, stirring frequently.
4. Step 4: Pour in the vegetable broth and bring to a simmer. Cook for about 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Step 5: Stir in the Parmesan cheese and heavy cream until well combined and creamy. Add the chopped spinach and cook just until wilted.
6. Step 6: Gently fold in the roasted butternut squash. Season with additional salt, pepper, thyme, or red pepper flakes to taste. Serve warm, garnished with fresh parsley.

Tips & Variations

• For added protein, stir in cooked chicken or chickpeas just before serving.
• Swap heavy cream for coconut milk for a dairy-free version with a subtle sweetness.
• Use fresh sage instead of thyme for a different herbal note.
• To add crunch, sprinkle toasted pine nuts over the dish before serving.

Storage

Store 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 water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

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

Is this dish suitable for vegans?

Not as written, but you can make it vegan by substituting butter with olive oil, using nutritional yeast instead of Parmesan, and swapping heavy cream for coconut milk.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

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★★★★★

4.5 from 50 reviews

This Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and flavorful dish combining tender roasted butternut squash, creamy Parmesan-infused orzo, and vibrant spinach. It’s perfect as a satisfying vegetarian main or a hearty side, blending roasted sweetness with rich, cheesy creaminess.

• Author: Clara
• 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-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. Spread it evenly on a baking sheet and roast for 25–30 minutes until the squash is tender and slightly 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 and lightly toast it by stirring for about two minutes, enhancing the nutty flavor.
3. Cook orzo in broth: Pour in the vegetable broth, bring to a gentle simmer, and cook the orzo uncovered for approximately 10–12 minutes until it is tender and has absorbed most of the liquid.
4. Add cheese, cream, and spinach: Stir in the grated Parmesan cheese and heavy cream to create a luscious, creamy sauce. Add the chopped baby spinach and cook until just wilted, about 2-3 minutes, incorporating the greens into the dish.
5. Combine with roasted squash and season: Gently fold the roasted butternut squash into the creamy orzo mixture. If using, sprinkle in the dried thyme and a pinch of red pepper flakes for an extra layer of flavor. Adjust salt and pepper to taste. Garnish with fresh parsley before serving warm.

Notes

• Roasting the butternut squash brings out its natural sweetness and adds depth of flavor to the dish.
• To make this dish vegan, substitute butter with plant-based margarine, use a vegan Parmesan alternative, and replace heavy cream with coconut cream or a cashew cream.
• If you prefer a thinner consistency, add an extra ¼ cup of vegetable broth while cooking the orzo.
• Dried thyme and red pepper flakes are optional but add nice aromatic and spicy hints.
• This dish pairs well with grilled chicken or can be served as a standalone vegetarian main.

Keywords: creamy orzo, roasted butternut squash, spinach, vegetarian pasta, Parmesan orzo, comforting dinner, easy weeknight meal