Creamy orzo with roasted butternut squash and spinach is a comforting and flavorful dish that’s perfect for cozy dinners. The rich and velvety texture of the orzo pairs beautifully with the caramelized sweetness of roasted butternut squash and the freshness of spinach. This dish is easy to prepare and makes a great vegetarian main or side dish.
Why You’ll Love This Recipe
- Rich and Creamy – The orzo absorbs the flavors of the creamy sauce, making each bite indulgent.
- Perfect for Fall – Roasted butternut squash adds a warm, seasonal touch.
- Nutritious and Satisfying – Packed with vitamins from spinach and squash, plus a hearty pasta base.
- One-Pot Meal – Easy to cook and clean up, making it great for busy weeknights.
- Versatile – Enjoy as a main course or serve as a side with chicken or fish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash, peeled and cubed
- Olive oil
- Salt and black pepper
- Garlic, minced
- Orzo pasta
- Vegetable broth or chicken broth
- Heavy cream or half-and-half
- Parmesan cheese, grated
- Baby spinach
- Nutmeg (optional, for added warmth)
- Red pepper flakes (optional, for a spicy kick)
Directions
- Roast the butternut squash – Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Cook the orzo – In a large skillet or saucepan, heat a bit of olive oil over medium heat. Add garlic and cook until fragrant. Stir in the orzo and lightly toast for about 1 minute.
- Add the broth – Pour in the vegetable or chicken broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed (about 10 minutes).
- Make it creamy – Lower the heat and stir in the heavy cream and grated Parmesan cheese until smooth and creamy.
- Add the spinach – Stir in the baby spinach and let it wilt into the orzo. Season with nutmeg, red pepper flakes, salt, and pepper.
- Combine and serve – Gently fold in the roasted butternut squash. Serve warm and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Protein Boost – Add grilled chicken, shrimp, or crispy pancetta for extra protein.
- Vegan Version – Use coconut cream or cashew cream instead of heavy cream and nutritional yeast instead of Parmesan.
- Gluten-Free Option – Substitute gluten-free orzo or rice for a similar texture.
- Cheese Lovers – Try adding goat cheese or feta for an extra layer of creaminess.
- More Veggies – Add mushrooms, caramelized onions, or sun-dried tomatoes for extra flavor.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to loosen the texture.
- Freezing: Not recommended, as the creamy sauce may separate upon thawing.
FAQs
Can I use a different type of pasta?
Yes! Small pasta shapes like couscous or small shells work well in this dish.
Can I make this dairy-free?
Absolutely! Use coconut milk or a dairy-free cream alternative, and replace Parmesan with nutritional yeast.
How do I prevent the orzo from getting mushy?
Cook it just until al dente and avoid over-stirring once the cream is added.
Can I roast the butternut squash ahead of time?
Yes! You can roast it a day in advance and store it in the fridge until needed.
What’s a good side dish for this meal?
A crisp green salad, garlic bread, or roasted Brussels sprouts pair nicely.
Can I make this a one-pot meal?
Yes! You can roast the butternut squash in the same pan before cooking the orzo to save on cleanup.
How do I make the sauce extra creamy?
Use a bit more heavy cream and melt in extra Parmesan for added richness.
Is this dish kid-friendly?
Yes! The mild flavors and creamy texture make it a hit with kids.
Can I use frozen butternut squash?
Yes, just thaw and pat dry before roasting to avoid excess moisture.
What herbs pair well with this dish?
Fresh sage, thyme, or basil add wonderful depth to the flavors.
Conclusion
Creamy orzo with roasted butternut squash and spinach is a cozy, flavorful dish that’s perfect for fall and winter. Whether you enjoy it as a main course or a hearty side, its creamy texture and rich flavors will leave you satisfied. Try this easy recipe and bring warmth to your table!
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Orzo with Roasted Butternut Squash and Spinach
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Stovetop & Roasting
- Cuisine: Mediterranean, Italian-Inspired
Description
orzo with roasted butternut squash and spinach is a comforting and flavorful dish that’s perfect for cozy dinners. The rich and velvety texture of the orzo pairs beautifully with the caramelized sweetness of roasted butternut squash and the freshness of spinach. This dish is easy to prepare and makes a great vegetarian main or side dish.
Ingredients
For the Roasted Butternut Squash:
- 2 cups butternut squash, peeled and diced (~1/2-inch cubes)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, for depth)
For the Orzo:
- 1 cup orzo pasta
- 1 tbsp butter or olive oil
- 2 cloves garlic, minced
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/2 tsp lemon zest (for brightness)
For Garnish:
- Extra Parmesan cheese
- Fresh parsley or basil, chopped
Instructions
-
Roast the Butternut Squash:
- Preheat oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
-
Cook the Orzo:
- In a large skillet, heat butter or olive oil over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in the orzo and lightly toast for 1-2 minutes.
- Pour in the vegetable broth, bring to a gentle boil, and let simmer 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
-
Make It Creamy:
- Reduce heat to low and stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes.
- Add the chopped spinach and stir until wilted.
-
Combine & Serve:
- Gently fold in the roasted butternut squash and lemon zest.
- Taste and adjust seasoning if needed.
- Garnish with extra Parmesan and fresh herbs before serving.
Notes
- For a lighter version, use milk instead of heavy cream.
- Swap butternut squash for sweet potatoes or roasted pumpkin.
- Add cooked chicken or chickpeas for extra protein.