why make this recipe
Creamy Orzo with Roasted Butternut Squash and Spinach is a warm and comforting dish perfect for any occasion. It combines the nutty flavors of roasted butternut squash with the richness of cream, and the freshness of spinach, making it a well-rounded meal that is both delicious and satisfying. This dish is not only easy to prepare but also offers a beautiful array of colors that make it visually appealing on your plate.
how to make Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients:
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for topping
Directions:
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet.
- Roast for about 25 minutes or until tender.
- In a large pot, bring vegetable broth to a boil and add the orzo. Cook according to package instructions until al dente.
- In the same pot, add the heavy cream and cooked butternut squash to the orzo. Stir in the fresh spinach and cook until wilted.
- Season with additional salt and pepper if needed.
- Serve warm, topped with grated Parmesan cheese.
how to serve Creamy Orzo with Roasted Butternut Squash and Spinach
Serve this creamy orzo warm in bowls. You can sprinkle extra Parmesan cheese on top for added flavor. It pairs well with a side salad or crusty bread, making it a delightful meal for family or guests.
how to store Creamy Orzo with Roasted Butternut Squash and Spinach
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. When you are ready to eat, reheat it on the stove over low heat. You may need to add a splash of broth or cream to bring back the creamy texture.
tips to make Creamy Orzo with Roasted Butternut Squash and Spinach
- Make sure not to overcook the orzo; it should be al dente for the best texture.
- Feel free to add other vegetables like kale or mushrooms for more variety.
- For extra flavor, you can add herbs such as thyme or sage when cooking the butternut squash.
Make-Ahead, One-Pot Option & Flavor Boosts
MAKE-AHEAD & MEAL PREP
Roast the squash up to 4 days ahead; chill airtight.
Cook orzo 1–2 minutes shy of al dente, toss with a drizzle of olive oil, cool, and refrigerate up to 3 days.
Reheat gently with a splash of broth/cream right before serving; fold in spinach to wilt.
ONE-POT “RISOTTO-STYLE” METHOD (ULTRA-CREAMY, NO HEAVY CREAM NEEDED)
Sauté 1 tbsp olive oil + 1 tbsp butter with 1 finely chopped shallot (or onion) and a pinch of salt, 3–4 min.
Stir in 1 cup dry orzo; toast 1 min.
Add ½ cup dry white wine (optional); simmer off.
Add 2½–3 cups warm vegetable broth, about ½ cup at a time, stirring often until absorbed before the next addition (12–14 min total).
Fold in roasted squash and 2 cups spinach to wilt. Finish with ½ cup grated Parmesan and a knob of butter. Season to taste. (Use your original cream version if you prefer—both work great.)
FLAVOR & TEXTURE UPGRADES
Herbs & aromatics: Add 1 tsp chopped fresh sage or thyme with the squash; finish with lemon zest for brightness.
Crunch: Top with toasted walnuts or pine nuts.
Heat: A pinch of red pepper flakes when wilting spinach.
Protein add-ins: Crispy pancetta, roasted chickpeas, or grilled chicken (sliced) fold in at the end.
variation
You can swap the heavy cream with coconut milk for a dairy-free version. Additionally, try using other types of pasta instead of orzo, such as penne or farfalle.
FAQs
- Can I use frozen butternut squash?
Yes, frozen butternut squash can be used. Just make sure to thaw and drain any excess moisture before roasting. - Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth and does not contain meat. - Can I make this ahead of time?
Yes, you can prepare the roasted butternut squash and cook the orzo ahead of time. Combine them with the spinach and cream just before serving for the best texture.
Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 2 cups fresh spinach
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet.
- Roast for about 25 minutes or until tender.
Cooking
- In a large pot, bring vegetable broth to a boil and add the orzo. Cook according to package instructions until al dente.
- In the same pot, add the heavy cream and cooked butternut squash to the orzo. Stir in the fresh spinach and cook until wilted.
- Season with additional salt and pepper if needed.
Serving
- Serve warm, topped with grated Parmesan cheese.