There is something truly comforting about this Creamy Orzo with Roasted Butternut Squash and Spinach that feels like a warm hug on a plate. Imagine tender orzo pasta enveloped in a luscious, cheesy cream sauce, studded with sweet, caramelized butternut squash and fresh, vibrant spinach leaves. It’s an easy-to-make dish that bursts with color, texture, and flavors, perfect for cozy dinners or impressing friends without spending hours in the kitchen. This recipe strikes the perfect balance between cozy comfort food and wholesome goodness.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in creating the rich flavor, creamy texture, and beautiful appearance of the dish. From the hearty butternut squash to the fresh spinach, every element is simple yet essential to make your Creamy Orzo with Roasted Butternut Squash and Spinach unforgettable.

Butternut squash: Peeled and diced, it roasts beautifully to bring natural sweetness and a tender bite.
Olive oil: Used for roasting the squash, adding a subtle richness and helping caramelize the edges.
Salt and black pepper: Essential seasonings that enhance all the natural flavors without overpowering the dish.
Orzo pasta: The tiny, rice-shaped pasta absorbs all the creamy sauce perfectly, giving a silky texture.
Vegetable broth: It simmers the orzo to tender perfection and infuses subtle savory notes.
Butter: Adds richness and helps sauté the garlic for a fragrant base.
Garlic: Minced and lightly sautéed, it imparts a warm, aromatic flavor that complements every bite.
Parmesan cheese: Brings savory depth and a salty tang to enrich the creamy sauce.
Heavy cream: The magic ingredient that creates the luscious, dreamy texture that coats the orzo.
Baby spinach: Adds freshness and vibrant green color while wilting gently into the creamy mix.
Dried thyme (optional): A whisper of earthiness that elevates the flavor complexity.
Red pepper flakes (optional): For those who enjoy a subtle kick that balances the creaminess.
Fresh parsley: Finely chopped to garnish, adding brightness and a pop of color on top.

How to Make Creamy Orzo with Roasted Butternut Squash and Spinach

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper to coat every piece evenly. Spread it out on a baking sheet in a single layer so each cube can roast and caramelize beautifully. Roast for 25 to 30 minutes until tender and golden on the edges. This roasting process intensifies the squash’s natural sweetness, giving the dish a wonderful depth of flavor.

Step 2: Toast the Orzo and Sauté Garlic

While the squash roasts, melt butter in a large saucepan over medium heat. Add the minced garlic and sauté for about a minute, just until it’s fragrant and golden. Then add the orzo pasta, stirring constantly to toast it lightly for about 2 minutes. This step adds a subtle nuttiness to the orzo and prevents it from getting mushy when cooked.

Step 3: Cook the Orzo

Pour in the vegetable broth and bring everything to a gentle simmer. Let the orzo cook uncovered, stirring occasionally, for about 10 to 12 minutes or until it becomes tender and has absorbed most of the liquid. Cooking orzo right in the broth ensures it soaks up all the savory flavors of the dish.

Step 4: Create the Creamy Sauce

Once the orzo is perfectly tender, stir in the grated Parmesan cheese and heavy cream. Mix until the cheese melts into the sauce and everything becomes creamy and smooth. Add the roughly chopped spinach and cook it just until wilted. The spinach adds a wonderful freshness that balances the creaminess of the sauce.

Step 5: Combine and Season

Gently fold in the roasted butternut squash cubes, trying not to break them apart. They add warmth, sweetness, and an inviting texture contrast. If using, sprinkle in dried thyme and a pinch of red pepper flakes to introduce subtle earthiness and a touch of heat. Taste and adjust the seasoning with more salt and pepper if needed before serving warm.

How to Serve Creamy Orzo with Roasted Butternut Squash and Spinach

Garnishes

To make the presentation pop and enhance the flavors, sprinkle freshly chopped parsley on top just before serving. It adds a bright bite and a lovely color contrast. If you want a richer touch, an extra shave of Parmesan or a drizzle of good olive oil can work wonders as well.

Side Dishes

This dish is quite hearty on its own, but if you want to round out the meal, consider pairing it with a crisp green salad or some roasted seasonal vegetables. A simple arugula salad with lemon vinaigrette complements the creamy and sweet notes perfectly without feeling heavy.

Creative Ways to Present

For a special occasion, try serving the Creamy Orzo with Roasted Butternut Squash and Spinach in individual shallow bowls or even cute mini cast-iron skillets to keep it warm. You can also garnish with toasted nuts like pine nuts or walnuts for an added crunch and nutty flavor that makes this simple dish feel elevated.

Make Ahead and Storage

Storing Leftovers

You can store leftover Creamy Orzo with Roasted Butternut Squash and Spinach in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together more after a day, making it a delicious leftover meal.

Freezing

While orzo dishes with cream can sometimes change texture after freezing, you can freeze leftovers in a tightly sealed container for up to 1 month. To protect the texture, consider undercooking the orzo slightly before freezing and add a splash of broth or cream when reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of vegetable broth or water to loosen the sauce as it warms. Avoid high heat to keep the creamy texture smooth. You can also reheat in the microwave, stirring every minute.

FAQs

Can I use chicken broth instead of vegetable broth?

Absolutely! Chicken broth will add a slightly different but delicious depth of flavor and make the dish taste a bit richer. Use whichever broth you prefer or have on hand.

Is it possible to make this dish vegan?

Yes, you can swap the butter with olive oil, use a dairy-free cream substitute, and replace Parmesan cheese with vegan Parmesan or nutritional yeast for that cheesy flavor. The spinach and butternut squash will still provide great texture and color.

Can I prepare the roasted squash ahead of time?

Definitely! Roasting the butternut squash in advance saves time and can be kept in the fridge for a day or two. Just add it in the final step so it stays warm and maintains its texture.

What can I use instead of orzo?

If you don’t have orzo, small pasta shapes like acini di pepe or small shell pasta work well. Just adjust the cooking time as needed.

How spicy is this dish with red pepper flakes?

The pinch of red pepper flakes adds just a gentle warmth, not overpowering heat. Feel free to omit or increase it according to your spice tolerance.

Final Thoughts

This Creamy Orzo with Roasted Butternut Squash and Spinach is truly a dish that brings comfort and joy with every bite. It’s easy enough for a weeknight dinner but special enough to serve guests. The blend of creamy, sweet, and fresh creates a harmony that’s hard to resist. I can’t wait for you to try it and make it a favorite in your home too.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

★★★★★

5.1 from 5 reviews

Author: anna
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This creamy orzo recipe features tender roasted butternut squash and vibrant spinach, combined with a rich Parmesan and cream sauce for a comforting, flavorful dish that’s perfect for a wholesome weeknight dinner or a cozy side.

Instructions

Preheat and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper until evenly coated. Spread the squash pieces in a single layer on a baking sheet. Roast for 25–30 minutes, turning once halfway through, until the squash is tender and beginning to caramelize.
Sauté Garlic and Toast Orzo: 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 pasta and toast it lightly for around 2 minutes, stirring frequently to prevent burning and to bring out a nutty flavor.
Cook Orzo in Broth: Pour the vegetable broth (or water) into the saucepan with the toasted orzo. Bring the mixture to a gentle simmer. Cook uncovered for about 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Add Cheese, Cream, and Spinach: Stir in the grated Parmesan cheese and heavy cream until well combined and creamy. Add the roughly chopped baby spinach and cook for 2–3 minutes, stirring occasionally, until the spinach has wilted into the sauce.
Combine and Season: Gently fold the roasted butternut squash into the creamy orzo mixture to incorporate the flavors. If using, sprinkle in dried thyme and a pinch of red pepper flakes for extra depth and a hint of heat. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving warm.

Notes

For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
Vegetable broth can be swapped with chicken broth if not strictly vegetarian.
If you prefer a stronger cheese flavor, increase the Parmesan to ¾ cup.
Add toasted pine nuts or walnuts for an added crunchy texture.
This dish pairs beautifully with grilled chicken or fish for a protein boost.
Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of broth to maintain creaminess.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting and Simmering
Cuisine: American