Introduction
There’s something magical about a dish that feels like a warm hug on a chilly day. That’s exactly what Creamy Orzo with Roasted Butternut Squash and Spinach delivers—a cozy, wholesome meal that celebrates the best of fall flavors. The nutty sweetness of roasted butternut squash pairs perfectly with the velvety orzo and a touch of Parmesan for richness. Add a handful of spinach for color and freshness, and you’ve got a one-pan wonder that’s as nourishing as it is comforting.
Whether you’re looking for a satisfying meatless dinner or a flavorful side to accompany roasted chicken or salmon, this dish checks every box. It’s simple enough for weeknights yet elegant enough for special occasions. And best of all, it’s made with real, wholesome ingredients that come together beautifully in under 45 minutes.
Recipe Overview
Creamy Orzo with Roasted Butternut Squash and Spinach is a rich, one-pot pasta dish that combines tender orzo with caramelized butternut squash and fresh spinach. The addition of Parmesan and a splash of cream makes it irresistibly smooth and flavorful. It’s hearty, colorful, and filled with seasonal goodness—comfort food done right.
Ingredients & Instructions
Here’s a closer look at what you’ll need and how to bring this comforting meal together.
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 tbsp fresh parsley, finely chopped, for garnish
Step-by-Step Instructions
1. Roast the Butternut Squash
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, flipping halfway through, until tender and slightly caramelized.
Tip: For extra depth of flavor, sprinkle a little thyme or smoked paprika before roasting.
2. Toast the Orzo
In a large saucepan or deep skillet, melt butter over medium heat. Add garlic and sauté for about a minute until fragrant—don’t let it brown. Add the orzo and stir constantly for 1–2 minutes until the grains are lightly golden. This step enhances the flavor and gives the orzo a nutty aroma.
3. Simmer in Broth
Pour in the vegetable broth and bring to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. The texture should be creamy, like risotto.
If it starts to dry out too quickly, add a splash of warm water or extra broth.
4. Add the Cream and Cheese
Reduce the heat to low and stir in the Parmesan cheese and heavy cream. The sauce will become luscious and silky. Season with salt, pepper, and optional thyme or red pepper flakes for a little heat.
5. Fold in the Spinach and Squash
Add the chopped spinach to the pot and cook until just wilted, about one minute. Gently fold in the roasted butternut squash, being careful not to mash it.
Taste and adjust the seasoning as needed, then garnish with fresh parsley before serving.
Cooking Tips & Variations
This dish is endlessly adaptable, making it easy to suit your preferences or dietary needs.
1. Make It Vegan
Swap the butter for olive oil, heavy cream for coconut milk or cashew cream, and use nutritional yeast instead of Parmesan for a creamy, dairy-free alternative.
2. Boost the Protein
Add grilled chicken, roasted chickpeas, or sautéed shrimp for an extra dose of protein.
3. Add More Veggies
Enhance the color and texture with roasted Brussels sprouts, mushrooms, or kale. Each one brings a different earthy note that pairs perfectly with the squash.
4. Go Gluten-Free
Use gluten-free orzo or substitute short-grain rice (like arborio) for a risotto-style twist.
5. Flavor Boosters
A squeeze of lemon juice at the end brightens the dish, while a drizzle of brown butter adds nutty depth.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: For longer storage, freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stove with a splash of broth or cream to restore its creamy texture.
Serving Ideas
Serve this creamy orzo as:
- A main course topped with roasted nuts or crispy sage.
- A side dish with grilled chicken, salmon, or tofu.
- A holiday addition alongside roasted turkey or glazed ham.
Conclusion
Every bite of Creamy Orzo with Roasted Butternut Squash and Spinach captures the essence of cozy comfort. The sweetness of the roasted squash, the richness of the Parmesan, and the silky orzo create a perfect balance that feels indulgent yet wholesome.
Whether you’re cooking for yourself, your family, or guests, this dish brings warmth to the table and joy to every plate. It’s one of those recipes that you’ll find yourself craving again and again—simple, satisfying, and full of flavor.
Why not make it tonight and savor the taste of comfort?
FAQs
1. Can I use frozen butternut squash?
Yes! Just roast it straight from frozen—add 5–10 extra minutes of roasting time.
2. What’s the best substitute for heavy cream?
You can use half-and-half, milk with a touch of butter, or coconut milk for a dairy-free option.
3. Can I make this ahead?
Yes, it reheats beautifully. Prepare it up to two days ahead and store in the fridge.
4. How do I keep it creamy when reheating?
Add a splash of broth or cream while warming it on the stove to bring back its smooth consistency.
5. What other greens can I use instead of spinach?
Kale, Swiss chard, or arugula all work wonderfully in this recipe.
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This Creamy Orzo with Roasted Butternut Squash and Spinach recipe combines tender roasted squash, Parmesan, and spinach in a rich, velvety orzo—perfect comfort food for fall.