Description

This Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and elegant pasta dish that combines tender roasted squash with creamy, cheesy orzo and fresh spinach. Perfectly roasted butternut squash adds a natural sweetness and a delightful texture, while the Parmesan and heavy cream create a luscious sauce that coats the orzo. This recipe is quick to make and ideal for a cozy family dinner or a special occasion side dish.

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 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 the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper to evenly coat. Spread the squash pieces in a single layer on a baking sheet. Roast in the oven for 25–30 minutes until the squash is tender and lightly caramelized.
Sauté Garlic and Toast Orzo: While the squash roasts, heat a large saucepan over medium heat and melt the butter. Add the minced garlic and sauté for about one minute until fragrant but not browned. Stir in the orzo pasta and toast it lightly for about 2 minutes, stirring frequently to avoid burning.
Cook the Orzo: Pour the vegetable broth into the saucepan with the toasted orzo. Bring the liquid to a simmer and cook the orzo for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Create the Creamy Sauce: Stir in the grated Parmesan cheese and heavy cream into the cooked orzo. Add the roughly chopped baby spinach and cook just long enough for the spinach to wilt. If using, add dried thyme and a pinch of red pepper flakes to enhance the flavor. Season with additional salt and pepper if needed.
Combine and Serve: Gently fold the roasted butternut squash into the creamy orzo mixture. Carefully mix to combine all ingredients without mashing the squash. Garnish with freshly chopped parsley and serve the dish warm, enjoying the rich and comforting flavors.

Notes

You can substitute vegetable broth with chicken broth for a richer flavor if not vegetarian.
For a dairy-free option, substitute butter with olive oil, Parmesan cheese with a vegan alternative, and heavy cream with coconut cream or cashew cream.
Adding a pinch of red pepper flakes offers a subtle heat to balance the sweetness of the squash.
The dish can be prepared ahead and reheated gently, adding a splash of broth or cream to regain creaminess.
Fresh herbs like thyme or sage complement the roasted squash beautifully and can be added according to preference.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting and Stovetop
Cuisine: American

Keywords: creamy orzo, roasted butternut squash, spinach pasta, vegetarian pasta, comfort food, easy dinner recipe, fall recipes