Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
