Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
This creamy orzo recipe features tender roasted butternut squash and vibrant spinach, all combined in a luscious Parmesan and cream sauce. A perfect comforting side dish or light main that’s rich in flavor and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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. Spread evenly on a baking sheet and roast for 25–30 minutes, or until the squash is tender and slightly caramelized.
- Prepare the Orzo Base: 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. Stir in the orzo and toast it lightly for 2 minutes, stirring frequently to prevent burning.
- Cook the Orzo: Pour the vegetable broth into the saucepan with the toasted orzo. Bring the mixture to a simmer and cook uncovered for about 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Create the Creamy Sauce: Stir in the grated Parmesan cheese and heavy cream until the sauce is smooth and creamy. Add the chopped baby spinach and cook until it wilts down, about 1–2 minutes. If desired, mix in dried thyme and red pepper flakes for added flavor.
- Combine and Serve: Gently fold the roasted butternut squash into the creamy orzo mixture. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm garnished with fresh parsley for a fresh, bright finish.
Notes
- You can substitute vegetable broth with water, but broth adds more flavor.
- For a richer taste, use freshly grated Parmesan cheese.
- Optional spices like dried thyme and red pepper flakes add depth and a mild kick but can be omitted.
- To make this dish vegetarian, ensure the Parmesan is vegetarian-friendly or substitute with a plant-based cheese.
- Leftovers store well in the fridge for up to 3 days and can be gently reheated with a splash of broth or cream to restore creaminess.
