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.
Ingredients
Scale
Roasted Butternut Squash
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
Main Ingredients
- 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)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
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
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: creamy orzo, roasted butternut squash, spinach pasta, vegetarian pasta dish, comforting dinner, quick weeknight meal
