🎉 Introduction

When you want a dish that’s creamy, cozy, and packed with flavor, this Creamy Orzo with Roasted Butternut Squash and Spinach is the perfect answer. It’s a comforting pasta dish that’s hearty enough for dinner but elegant enough to serve at a gathering.

The sweetness of roasted butternut squash pairs beautifully with the savory garlic, parmesan, and spinach, while the orzo creates a risotto-like texture without all the stirring. It’s rich yet balanced, wholesome yet indulgent—a true one-pot comfort food.

🧰 Equipment Needed

• Baking sheet
• Large skillet or Dutch oven
• Saucepan (optional, for broth warming)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

🛒 Ingredients

Vegetables & Aromatics

• 1 small butternut squash, peeled and diced (about 3 cups)
• 2 cups baby spinach
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• ½ tsp dried thyme

Pasta & Base

• 1 ½ cups orzo pasta
• 3 cups vegetable broth

Dairy & Richness

• 2 tbsp butter
• ¼ cup heavy cream
• ½ cup parmesan cheese, grated

Oils & Seasoning

• 2 tbsp olive oil
• 1 pinch red pepper flakes
• Salt & freshly ground black pepper, to taste

👩‍🍳 Directions

Step 1: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

Step 2: Meanwhile, heat 1 tbsp olive oil and butter in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.

Step 3: Stir in orzo pasta and toast for 1 minute to enhance flavor.

Step 4: Pour in vegetable broth and add thyme. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until orzo is tender and creamy.

Step 5: Stir in roasted butternut squash, heavy cream, parmesan cheese, red pepper flakes, and spinach. Mix until spinach wilts and sauce thickens.

Step 6: Taste and adjust with salt and pepper as needed.

Step 7: Remove from heat, garnish with fresh parsley, and serve hot.

🍽️ Servings & Timing

• Servings: 4 portions
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Not ideal, as cream sauces change texture when frozen.
• Reheating: Warm gently on the stovetop with a splash of broth or cream, or microwave in short bursts.

🥄 Variations

• Protein Boost: Add grilled chicken, shrimp, or white beans.
• Cheese Swap: Try pecorino or asiago instead of parmesan.
• Vegan Version: Use coconut cream and vegan parmesan.
• Nutty Twist: Sprinkle toasted walnuts or pine nuts on top.
• Extra Herbs: Add fresh sage or rosemary for fall vibes.

❓ 10 FAQs

1. Can I use frozen butternut squash?
Yes, roast directly from frozen—just extend baking time slightly.

2. Can I cook the squash in the skillet instead of roasting?
Yes, but roasting enhances its sweetness and flavor.

3. What if I don’t have orzo?
Pearl couscous or small pasta shapes work too.

4. Can I make this ahead of time?
Yes, but add a splash of broth when reheating to keep it creamy.

5. Is this recipe vegetarian?
Yes, it’s fully vegetarian as written.

6. Can I use chicken broth instead of vegetable broth?
Yes, if you’re not vegetarian.

7. Can I make it lighter?
Yes, swap cream for half-and-half or milk.

8. How do I keep orzo from sticking?
Stir occasionally while simmering and don’t overcook.

9. Can I add more veggies?
Yes, mushrooms, zucchini, or peas would be great additions.

10. What can I serve with this dish?
A crisp green salad, garlic bread, or roasted chicken.

🏁 Conclusion

This Creamy Orzo with Roasted Butternut Squash and Spinach is everything you want in a cozy dinner—creamy, cheesy, and deeply flavorful. With roasted squash, fresh spinach, and parmesan in a one-pot orzo base, it’s a hearty vegetarian dish that’s simple enough for weeknights but elegant enough for guests.

Adam

Creamy Orzo with Roasted Butternut Squash and Spinach – Comfort in a Bowl

When you want a dish that’s creamy, cozy, and packed with flavor, this Creamy Orzo with Roasted Butternut Squash and Spinach is the perfect answer. It’s a comforting pasta dish that’s hearty enough for dinner but elegant enough to serve at a gathering. The sweetness of roasted butternut squash pairs beautifully with the savory garlic, parmesan, and spinach, while the orzo creates a risotto-like texture without all the stirring. It’s rich yet balanced, wholesome yet indulgent—a true one-pot comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Ingredients Equipment Method Notes

Ingredients

  

Vegetables & Aromatics

• 1 small butternut squash peeled and diced (about 3 cups)
• 2 cups baby spinach
• 2 cloves garlic minced
• 2 tbsp fresh parsley chopped
• ½ tsp dried thyme

Pasta & Base

• 1 ½ cups orzo pasta
• 3 cups vegetable broth

Dairy & Richness

• 2 tbsp butter
• ¼ cup heavy cream
• ½ cup parmesan cheese grated

Oils & Seasoning

• 2 tbsp olive oil
• 1 pinch red pepper flakes
• Salt & freshly ground black pepper to taste

Equipment

• Baking sheet
• Large skillet or Dutch oven
• Saucepan (optional, for broth warming)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

Step 1: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

Step 2: Meanwhile, heat 1 tbsp olive oil and butter in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.

Step 3: Stir in orzo pasta and toast for 1 minute to enhance flavor.

Step 4: Pour in vegetable broth and add thyme. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until orzo is tender and creamy.

Step 5: Stir in roasted butternut squash, heavy cream, parmesan cheese, red pepper flakes, and spinach. Mix until spinach wilts and sauce thickens.

Step 6: Taste and adjust with salt and pepper as needed.

Step 7: Remove from heat, garnish with fresh parsley, and serve hot.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not ideal, as cream sauces change texture when frozen.

Reheating: Warm gently on the stovetop with a splash of broth or cream, or microwave in short bursts.

🥄 Variations

Protein Boost: Add grilled chicken, shrimp, or white beans.

Cheese Swap: Try pecorino or asiago instead of parmesan.

Vegan Version: Use coconut cream and vegan parmesan.

Nutty Twist: Sprinkle toasted walnuts or pine nuts on top.

Extra Herbs: Add fresh sage or rosemary for fall vibes.

❓ 10 FAQs

1. Can I use frozen butternut squash?
Yes, roast directly from frozen—just extend baking time slightly.

2. Can I cook the squash in the skillet instead of roasting?
Yes, but roasting enhances its sweetness and flavor.

3. What if I don’t have orzo?
Pearl couscous or small pasta shapes work too.

4. Can I make this ahead of time?
Yes, but add a splash of broth when reheating to keep it creamy.

5. Is this recipe vegetarian?
Yes, it’s fully vegetarian as written.

6. Can I use chicken broth instead of vegetable broth?
Yes, if you’re not vegetarian.

7. Can I make it lighter?
Yes, swap cream for half-and-half or milk.

8. How do I keep orzo from sticking?
Stir occasionally while simmering and don’t overcook.

9. Can I add more veggies?
Yes, mushrooms, zucchini, or peas would be great additions.

10. What can I serve with this dish?
A crisp green salad, garlic bread, or roasted chicken.

🏁 Conclusion

This Creamy Orzo with Roasted Butternut Squash and Spinach is everything you want in a cozy dinner—creamy, cheesy, and deeply flavorful. With roasted squash, fresh spinach, and parmesan in a one-pot orzo base, it’s a hearty vegetarian dish that’s simple enough for weeknights but elegant enough for guests.