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. Perfect as a side or a light main, it’s simple to prepare and packed with seasonal goodness.

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 butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. Step 2: Meanwhile, 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 pasta and toast it lightly for 2 minutes, stirring frequently to prevent sticking.
4. Step 4: Pour in the vegetable broth and bring it to a simmer. Cook the orzo for 10–12 minutes, stirring occasionally, until it is tender and most of the liquid is absorbed.
5. Step 5: Stir in the grated Parmesan cheese and heavy cream until well combined. Add the chopped spinach and cook for a few minutes until wilted.
6. Step 6: Gently fold the roasted butternut squash into the creamy orzo mixture. Add dried thyme and red pepper flakes if using. Adjust seasoning with salt and pepper to taste.
7. Step 7: Serve warm, garnished with fresh parsley for a bright finish.

Tips & Variations

• For a vegan version, substitute butter with olive oil, use nutritional yeast instead of Parmesan, and replace heavy cream with coconut cream or cashew cream.
• Add toasted pine nuts or walnuts for extra crunch and nutty flavor.
• Swap spinach for kale or Swiss chard for a different leafy green texture.
• Use fresh herbs like sage or rosemary in place of thyme to vary the aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds a richer flavor and works well if you don’t need the dish to be vegetarian.

Is orzo gluten-free?

Traditional orzo is made from wheat and contains gluten. Look for gluten-free orzo alternatives made from rice or corn if you need to avoid gluten.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

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★★★★★

4.4 from 110 reviews

This Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and hearty dish featuring tender orzo pasta cooked in vegetable broth, combined with sweet roasted butternut squash, fresh spinach, and a luscious creamy Parmesan sauce. Perfect as a satisfying vegetarian main or a flavorful side.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting and Stovetop
• Cuisine: Mediterranean
• 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)

Garnish

• 2 tablespoons fresh parsley, finely chopped

Instructions

1. 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 the squash evenly on a baking sheet and roast for 25–30 minutes, or until the pieces are tender and slightly caramelized.
2. Sauté Garlic and Toast Orzo: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the orzo pasta and toast it lightly by stirring for about 2 minutes to enhance the nutty flavor.
3. Cook Orzo in Broth: Pour the vegetable broth into the saucepan with the orzo. Bring the mixture to a simmer and cook for 10–12 minutes until the orzo is tender and has absorbed most of the liquid.
4. Add Cheese, Cream, and Spinach: Stir in the grated Parmesan cheese and heavy cream until well combined and the sauce is creamy. Add the chopped baby spinach and cook for another 1–2 minutes until the spinach is wilted. Optionally, stir in dried thyme and red pepper flakes for extra flavor.
5. Combine with Roasted Squash: Gently fold the roasted butternut squash into the creamy orzo mixture. Taste and adjust the seasoning with additional salt and pepper if needed.
6. Serve and Garnish: Spoon the creamy orzo onto plates or into bowls and garnish with freshly chopped parsley. Serve warm for a delicious meal.

Notes

• You can substitute heavy cream with half-and-half or a non-dairy cream alternative for a lighter or vegan-friendly version.
• Roasting the squash enhances its sweetness and adds depth of flavor, but you can steam it if short on time.
• For extra protein, consider adding sautéed chickpeas or grilled chicken on top.
• If you prefer a spicier dish, increase the red pepper flakes to your taste.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or cream.

Keywords: Creamy Orzo, Roasted Butternut Squash, Spinach Orzo, Vegetarian Pasta, Fall Recipes, Comfort Food