If you’re craving a meal that feels like a warm hug in a bowl, look no further than this Creamy Orzo with Roasted Butternut Squash and Spinach Recipe. It’s the perfect marriage of tender, caramelized squash, luscious spinach, and velvety orzo swimming in a rich cream sauce. This dish is not only a feast for your taste buds but also a feast for the eyes with its vibrant colors and inviting textures. Whether you’re whipping it up for a cozy weeknight dinner or impressing friends at a casual get-together, this recipe delivers comfort and elegance in every bite.
Ingredients You’ll Need
The ingredients in this Creamy Orzo with Roasted Butternut Squash and Spinach Recipe are wonderfully straightforward but each one plays a crucial role in building a dish that’s bursting with flavor and textures. From the sweetness of the butternut squash to the creaminess of the dairy, everything comes together beautifully.
- Butternut Squash (2 cups, peeled and cubed): Adds a natural sweetness and soft texture once roasted, creating a beautiful caramelized base.
- Olive Oil (2 tablespoons, divided): Provides the essential fat for roasting and sautéing, helping flavors meld perfectly.
- Salt and Black Pepper (to taste): Simple seasoning that enhances every ingredient’s natural flavor.
- Garlic Powder (1/2 teaspoon): Brings a subtle warmth to the roasted squash.
- Orzo Pasta (1 cup): The tiny pasta pearls soak up the creamy sauce wonderfully, adding satisfying bite.
- Vegetable Broth (2 cups): The cooking liquid that infuses the orzo with savory depth.
- Milk (1/2 cup): Helps create that dreamy, smooth texture without weighing the dish down.
- Heavy Cream (1/2 cup): The key to velvet richness that makes this dish irresistible.
- Garlic (2 cloves, minced): Fresh garlic amps up the aroma and flavor in the skillet.
- Fresh Spinach (2 cups): Adds vibrant color and a tender, leafy element that balances the creaminess.
- Grated Parmesan Cheese (1/4 cup): A savory punch that ties the flavors together and adds a slightly nutty finish.
- Nutmeg (1/4 teaspoon, optional): A hint of warmth that complements the cream and squash subtly.
How to Make Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash in half of the olive oil along with garlic powder, salt, and black pepper. Spreading it evenly on a baking sheet helps the squash roast perfectly, developing those lovely caramelized edges that bring a touch of sweetness and depth to the entire dish.
Step 2: Roast Until Tender
Pop the squash into the oven and roast for 20 to 25 minutes. You’ll know it’s ready when the pieces are tender and lightly golden. This roasting step is crucial since it draws out the natural sugars and softens the squash, making it a gorgeous contrast to the creamy orzo.
Step 3: Sauté Garlic
While your squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the fresh minced garlic and sauté for just 30 seconds — long enough to release its aroma but not burn it, ensuring a bright garlic flavor that becomes the dish’s aromatic base.
Step 4: Toast the Orzo
Next, toss the orzo into the skillet and toast it for about a minute, stirring constantly. This step adds a subtle nuttiness and prevents the orzo from getting mushy later, giving every bite a little pleasing texture.
Step 5: Simmer Orzo in Broth
Pour in the vegetable broth, bringing the mixture up to a gentle simmer. Let it cook for 8 to 10 minutes, stirring occasionally, until the orzo softens and absorbs most of the broth. This slow simmer infuses the pasta with savory flavor and forms the base for the creamy sauce.
Step 6: Make it Creamy
Stir in the milk and heavy cream, watching the texture transform into a luscious, silky sauce. The creaminess here is what elevates this recipe into a comforting, decadent meal without feeling too heavy.
Step 7: Add Roasted Squash and Spinach
Fold in the golden roasted butternut squash and fresh spinach leaves. Cook them together for 2 to 3 minutes until the spinach just wilts, which adds a fresh burst of color and nutrients, balancing the richness and sweetness perfectly.
Step 8: Finish with Cheese and Nutmeg
Finally, stir in the Parmesan cheese and a dash of nutmeg if you’re using it. Taste and adjust the seasoning with salt and black pepper to your liking, creating a harmonious blend of flavors that will keep you coming back for more.
How to Serve Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
Garnishes
Sprinkle a few extra shavings of Parmesan or a handful of toasted pine nuts on top for crunch and nutty goodness. Fresh herbs like parsley or thyme also pair beautifully here, adding a fragrant brightness that lifts the entire dish.
Side Dishes
This is a complete meal on its own, but if you want to round things out, a crisp green salad with a light vinaigrette or some crusty artisanal bread would work wonders alongside the creamy orzo. A simple roasted vegetable medley is another fantastic option to keep things vibrant and wholesome.
Creative Ways to Present
Serve this dish in shallow bowls to showcase all the colorful layers of squash and spinach, or spoon it into small ramekins for an elegant, portioned appetizer. Drizzling a bit of good quality olive oil or a balsamic glaze over the top just before serving can add a flavorful finishing touch that’s visually stunning.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors will deepen and meld nicely, making it ideal to enjoy the next day without sacrificing any creaminess or texture.
Freezing
This Creamy Orzo with Roasted Butternut Squash and Spinach Recipe can be frozen, too. Cool the dish completely before placing it in a freezer-safe container. Freeze for up to 2 months to retain freshness. Keep in mind the texture of spinach may soften more upon thawing, but the flavor remains delightful.
Reheating
Reheat leftovers gently on the stove over low heat, stirring frequently to avoid sticking and to rewarm evenly. You might want to add a splash of milk or broth while reheating to bring back some of the creamy consistency if it thickens too much in the fridge.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo is ideal because of its small size and ability to absorb the sauce well, you can swap in small pasta shapes like acini di pepe or even small shells. Just adjust cooking times accordingly.
Is there a vegan version of this recipe?
Yes, simply replace the heavy cream and milk with coconut cream or cashew cream, skip the Parmesan, and use nutritional yeast for that cheesy flavor. The texture will still stay creamy and satisfying.
Can I make this recipe without roasting the squash?
Roasting the squash really transforms its flavor and texture, but if you’re in a rush, you can steam or sauté the cubes instead. Just be aware the dish won’t have the same caramelized sweetness.
How can I add protein to this dish?
Great question! Adding cooked chickpeas, crispy tofu, or sautéed chicken can make this creamy orzo an even heartier meal. Toss them in at the end so they warm through without losing their texture.
What’s the best way to prevent the dish from being too thick?
Keep an eye on the liquid during cooking and feel free to add extra broth or milk a little at a time. Stir gently to maintain that perfect balance of creamy yet saucy consistency.
Final Thoughts
There’s just something incredibly comforting about this Creamy Orzo with Roasted Butternut Squash and Spinach Recipe that makes you feel cozy inside with every spoonful. It’s easy enough for a weeknight but special enough to share with company. I promise once you try it, this will become one of your go-to recipes whenever you crave a dish that’s warm, flavorful, and soul-satisfying. So grab your ingredients and get cooking — your new favorite comfort dinner awaits!
Print
Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This creamy orzo dish with roasted butternut squash and spinach offers a comforting and hearty meal perfect for a quick weeknight dinner. Roasting the squash enhances its natural sweetness while the creamy sauce made with milk, heavy cream, and Parmesan cheese brings a luscious texture. The addition of fresh spinach adds color, flavor, and nutrients, making this recipe a balanced and satisfying vegetarian option.
Ingredients
Roasted Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Orzo and Cream Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
Instructions
- Preheat and Season Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, garlic powder, salt, and black pepper to evenly coat.
- Roast Squash: Spread the seasoned squash on a baking sheet in a single layer. Roast in the oven for 20–25 minutes until the squash is tender and lightly caramelized, developing a rich flavor.
- Sauté Garlic: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Toast Orzo: Add the orzo pasta to the skillet with the garlic and toast it for 1 minute, stirring constantly to prevent burning. This helps enhance the nuttiness of the orzo.
- Cook Orzo in Broth: Pour in the vegetable broth and bring to a gentle simmer. Cook the orzo uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Add Cream and Milk: Stir in the milk and heavy cream into the skillet, mixing until the sauce becomes creamy and coats the orzo evenly.
- Combine with Squash and Spinach: Fold the roasted butternut squash and fresh spinach into the creamy orzo mixture. Cook for 2–3 minutes until the spinach has wilted, blending the flavors together.
- Finish and Serve: Stir in the grated Parmesan cheese and nutmeg if using. Adjust seasoning with additional salt and black pepper as needed. Serve this creamy, comforting dish warm.
Notes
- For a vegan version, substitute dairy milk and cream with plant-based alternatives and use a vegan Parmesan substitute.
- If butternut squash is unavailable, you can substitute with other sweet winter squash varieties like acorn or kabocha.
- To speed up roasting, cut the squash into smaller cubes to ensure tenderness in the set time.
- Adjust the amount of broth for a thinner or thicker consistency depending on preference.
- Nutmeg is optional but adds a warm, subtle spice that enhances the creaminess.
