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Creamy Orzo with Roasted Butternut Squash and Spinach

Creamy Orzo with Roasted Butternut Squash and Spinach Bliss

A comforting and creamy orzo dish featuring roasted butternut squash and spinach, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Squash
  • 1 medium Butternut squash Adds sweetness and depth; substitute with zucchini or bell peppers for variation.
  • 2 tablespoons Olive oil Essential for roasting and flavor; can replace with avocado oil for a higher smoke point.
  • to taste Salt Essential for seasoning.
  • to taste Black pepper Essential for seasoning.
For the Orzo
  • 1 cup Orzo pasta Provides a hearty, creamy texture; substitute with small pasta shapes like ditalini or rice if needed.
  • 4 cups Vegetable broth Infuses flavor into the dish; use water for a lighter option.
  • 2 tablespoons Butter Adds richness and flavor; omit for a vegan version or replace with plant-based butter.
  • 2 cloves Garlic Fresh minced garlic is preferred, but garlic powder can work in a pinch.
For Creaminess
  • 1 cup Parmesan cheese Creates creaminess and umami; substitute with nutritional yeast for a vegan option.
  • ½ cup Heavy cream For a luxurious texture; use cream cheese for a richer consistency or plant-based cream for a lighter alternative.
  • 4 cups Baby spinach Adds a fresh, vibrant element; substitutable with kale or Swiss chard.
For Flavor Enhancement
  • to taste Dried thyme Optional herb for added flavor; omit or replace with fresh thyme for a more intense herbal note.
  • to taste Red pepper flakes Optional for a hint of heat; omit for a milder dish.

Equipment

  • Oven
  • Medium saucepan
  • Baking sheet
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Cube the butternut squash and toss it in a mixing bowl with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
  2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in 1 cup of orzo pasta and toast for about 2 minutes, stirring constantly.
  3. Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer. Cook the orzo uncovered for 10-12 minutes, stirring occasionally, until al dente.
  4. Once the orzo is tender, reduce the heat to low and stir in 1 cup of grated Parmesan cheese and ½ cup of heavy cream until luxurious and creamy. Add 4 cups of fresh baby spinach, stirring until wilted, about 1-2 minutes.
  5. Carefully fold in the roasted butternut squash into the creamy orzo mixture. Mix until combined and adjust seasonings with salt, pepper, or red pepper flakes as desired.
  6. Remove from heat and let sit for a minute to thicken. Serve warm, garnished with extra Parmesan and a drizzle of olive oil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

For best flavor, toast the orzo before cooking and monitor spinach to keep its vibrant color.

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