Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

Introduction

This creamy orzo dish combines sweet roasted butternut squash with fresh spinach for a comforting and flavorful meal. It’s easy to prepare and perfect for a cozy dinner any night of the week.

Ingredients

• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup orzo pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 cups chicken or vegetable broth
• 2 cups fresh spinach
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on the baking sheet. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
3. Step 3: In a large saucepan, melt the butter over medium heat. Add the minced garlic, dried thyme, and crushed red pepper flakes, sautéing for about 1 minute until fragrant.
4. Step 4: Add the orzo to the saucepan and stir to coat with butter. Toast for about 2 minutes.
5. Step 5: Pour in the broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is creamy and broth is absorbed.
6. Step 6: Reduce heat to low and fold in the spinach, stirring until wilted and combined.
7. Step 7: Add the roasted butternut squash, heavy cream, and Parmesan cheese. Stir gently until fully combined and creamy.
8. Step 8: Squeeze lemon juice over the mixture and season with more salt and pepper, if desired.
9. Step 9: Serve immediately, garnished with fresh parsley if you like.

Tips & Variations

• For a vegan version, substitute heavy cream with coconut cream or another non-dairy alternative and use nutritional yeast instead of Parmesan.
• To save time, use pre-cubed or frozen butternut squash.
• Swap orzo for small pasta shapes like acini di pepe, or try farro for a heartier texture.
• Add toasted pine nuts or walnuts for a pleasant crunch.
• This recipe doubles easily for larger groups or leftovers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or cream to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash instead of butternut squash in this recipe?

Yes, you can substitute with other sweet fall squashes like acorn or kabocha. Just adjust roasting time until tender and caramelized.

What should I do if I don’t have orzo pasta on hand?

If you don’t have orzo, small pasta shapes like ditalini, acini di pepe, or even couscous work well as substitutes.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

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★★★★★

4.7 from 131 reviews

This Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and flavorful pasta dish that combines tender roasted butternut squash, fresh spinach, and creamy orzo pasta cooked in a savory broth enriched with garlic, thyme, and Parmesan cheese. It’s perfect for an easy weeknight dinner or a cozy meal that highlights seasonal autumn ingredients.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• Salt and pepper to taste

Orzo and Sauce

• 1 cup orzo pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 cups chicken or vegetable broth
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, salt, and pepper in a large bowl. Spread the squash evenly on the baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
2. Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add minced garlic, dried thyme, and crushed red pepper flakes if using, and sauté for about 1 minute until fragrant.
3. Toast the Orzo: Add the orzo to the saucepan and stir to coat with the butter mixture. Cook for about 2 minutes, stirring occasionally to toast the pasta slightly.
4. Cook the Orzo: Pour in the chicken or vegetable broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is creamy and the broth is mostly absorbed.
5. Incorporate Spinach: Reduce the heat to low and fold in the fresh spinach. Stir until wilted and combined with the orzo.
6. Add Squash and Cream: Gently fold in the roasted butternut squash, heavy cream, and grated Parmesan cheese. Stir carefully until everything is creamy and well combined.
7. Finish and Serve: Squeeze fresh lemon juice over the orzo mixture and adjust seasoning with salt and pepper to taste. Serve immediately, garnished with chopped fresh parsley if desired.

Notes

• For a vegan alternative, substitute heavy cream with coconut cream or another non-dairy option, and replace Parmesan cheese with nutritional yeast.
• Using pre-cubed or frozen butternut squash can save preparation time.
• You can swap orzo with small pasta shapes like acini di pepe or use farro for a heartier texture.
• Add toasted pine nuts or walnuts for added crunch and texture.
• This recipe can be easily doubled for larger gatherings or to have leftovers.

Keywords: creamy orzo, roasted butternut squash, spinach recipe, pasta dishes, comfort food, easy dinner