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, flavorful meal. It’s easy to prepare and perfect as a hearty side or a light main course. The Parmesan and cream add a rich touch that makes this recipe truly satisfying.

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 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 approximately 2 minutes, stirring frequently to prevent burning.
4. Step 4: Pour in the vegetable broth and bring to a simmer. Cook the orzo for about 10–12 minutes, or until tender and most of the liquid is absorbed.
5. Step 5: Stir in the grated Parmesan cheese and heavy cream. Add the chopped spinach and cook until wilted, about 2 minutes.
6. Step 6: Gently fold in the roasted butternut squash. Add dried thyme and red pepper flakes if using. Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with fresh parsley.

Tips & Variations

• Swap vegetable broth with chicken broth for a richer flavor if not vegetarian.
• Add a squeeze of lemon juice before serving for brightness and balance.
• For extra creaminess, stir in a bit more heavy cream or a dollop of mascarpone cheese.
• Use kale instead of spinach for a heartier green, just sauté a bit longer to soften.

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 cream to loosen the texture if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, replace the butter with olive oil, use vegan Parmesan substitutes or nutritional yeast, and swap heavy cream with coconut cream or a plant-based cream alternative.

What can I use if I don’t have orzo?

You can substitute orzo with other small pasta shapes like acini di pepe, couscous, or even small pearl barley for a different texture.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

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★★★★★

5 from 562 reviews

This creamy orzo pasta dish features tender roasted butternut squash and fresh spinach, all brought together with a luscious blend of Parmesan cheese and heavy cream. The roasted squash adds a sweet, nutty flavor while the garlic and thyme provide a subtle aromatic depth. Perfect as a comforting vegetarian main or side, this recipe balances creamy texture with wholesome vegetables for a satisfying meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• 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 Pasta 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 Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper until evenly coated. Arrange the pieces in a single layer on a baking sheet and roast for 25–30 minutes, turning once halfway through, until they are tender and caramelized.
2. Toast Orzo and Sauté Garlic: Meanwhile, in a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about one minute until fragrant but not browned. Add the orzo pasta and toast it lightly by stirring continuously for approximately 2 minutes, which will enhance its nutty flavor.
3. Cook Orzo in Broth: Pour the vegetable broth into the saucepan. Bring to a simmer and cook the orzo, stirring occasionally, for about 10–12 minutes or until the pasta is al dente and has absorbed most of the liquid.
4. Add Cream and Spinach: Stir in the grated Parmesan cheese and heavy cream until the mixture is creamy and well combined. Add the chopped spinach along with the optional dried thyme and red pepper flakes, and cook for another 1–2 minutes until the spinach is wilted.
5. Combine with Roasted Squash and Season: Gently fold the roasted butternut squash into the creamy orzo mixture. Taste and adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving warm to add a fresh herbal note.

Notes

• To add protein, consider stirring in cooked chicken or chickpeas.
• You can substitute heavy cream with half-and-half or a plant-based cream for a lighter or vegan version (if using vegan Parmesan and butter alternatives).
• Roasting the squash ahead of time can save preparation time.
• If you prefer a sharper flavor, increase the amount of Parmesan cheese.
• For a gluten-free option, substitute orzo with gluten-free pasta or use a small grain like quinoa.

Keywords: orzo recipe, roasted butternut squash, creamy pasta, spinach pasta, vegetarian main dish, easy dinner, Mediterranean cuisine