If there’s one dish that I’ll never get tired of making, it’s this Creamy Orzo with Roasted Butternut Squash and Spinach. Picture this: velvety orzo coated in a light, creamy sauce, sweet roasted butternut squash giving it a touch of caramelized goodness, and fresh spinach adding that perfect pop of green. 🥰
The first time I whipped this up, I knew it was going to be a regular on my meal plan. It’s comforting, colorful, and feels like a warm hug on a plate! What’s best is that this dish is incredibly quick to make, but the flavors are anything but simple.
Whether you’re looking for a meatless entrée or something to pair with crispy chicken or baked salmon, this recipe fits the bill. You’re going to love every bite, trust me.
Why You’ll Love This Recipe?
Here’s why this recipe will become a staple in your kitchen.
Quick and Easy
This dish is perfect for busy weeknights when you’re short on time but still want something delicious. You can have it on the table in just 30 minutes! Roast the squash while the orzo cooks, and everything comes together effortlessly.
Packed with Veggies
It’s not just creamy pasta; it’s creamy healthy pasta! The roasted butternut squash adds a natural sweetness, while the spinach sneaks in greens without compromising flavor.
Versatile
Serve it up as a main course, or enjoy it as a hearty side dish alongside grilled chicken, fish, or even tofu. The dish is endlessly adaptable to your cravings.
Dietary Customization
Gluten-free? Swap the orzo for rice or gluten-free pasta. Want it vegan? Replace the cream with coconut milk or cashew cream. This recipe is easy to tweak for any dietary needs!
Comfort Food Vibes Year-Round
While it’s a favorite during fall and winter due to the squash, you can easily substitute sweet potatoes for a year-round delight. Every season deserves a dish this cozy.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total Time: 30 minutes
Ingredients
For the Roasted Butternut Squash:
- 12 oz butternut squash (peeled and cubed)
- 1 tbsp olive oil
- Salt and pepper (to taste)
- 2 tbsp fresh thyme leaves
For the Creamy Orzo:
- 1 ½ cups uncooked orzo
- 5 cloves garlic (minced)
- ¼ tsp smoked paprika
- 1 tbsp olive oil
- 2 ½ cups chicken stock
- ½ tsp Italian seasoning
- ½ cup heavy cream
- 5 oz fresh spinach
- Salt and pepper (to taste)
- Fresh thyme for garnish
Variations
Ingredient Swaps
- Greens: Replace spinach with kale or Swiss chard.
- Squash: Use sweet potatoes if butternut squash isn’t in season.
- Vegan Option: Swap heavy cream for coconut milk or cashew cream.
Add-Ins
- Make it heartier by adding Italian sausage, grilled chicken, or even chickpeas for a vegetarian protein boost.
- Sprinkle a handful of toasted pine nuts or Pecorino cheese on top for extra flavor.
Equipment You’ll Need
- Baking sheet for roasting squash
- Large skillet to cook orzo evenly without sticking
- Parchment paper to prevent sticking on the baking sheet
- Wooden spoon for stirring ingredients gently
How to Make Creamy Orzo with Roasted Butternut Squash and Spinach?
Roast the Butternut Squash
Prep your oven to 400°F. Toss the peeled, cubed squash with olive oil, salt, pepper, and fresh thyme. Arrange the cubes in a single layer on a parchment-lined baking sheet. Roast for 20–30 minutes until they’re soft and slightly caramelized. While the squash roasts, move on to the orzo.
Cook the Orzo
Heat olive oil in a large skillet over medium heat. Sauté the minced garlic with smoked paprika for about a minute. Add the uncooked orzo and stir to coat it in the garlic oil. Pour in chicken stock, Italian seasoning, and a pinch of salt. Bring it to a boil, then reduce the heat to simmer. 🌀 Stir occasionally to prevent sticking and cook for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.
Wilt the Spinach
Add the fresh spinach directly to the skillet. Stir gently until it wilts and blends into the creamy orzo. 🌿 You’ll love how the greens brighten up the dish!
Make It Creamy
Pour in the heavy cream and stir everything together until the sauce is smooth and luscious. Adjust the seasoning with salt and pepper, if necessary.
Assemble the Dish
Add the roasted butternut squash into the skillet and gently fold it in. Sprinkle the finished dish with fresh thyme for a fragrant and elegant touch. Serve warm and enjoy! 🥰
Tips for Making the Recipe
- Don’t Overcrowd the Squash: When roasting the squash, make sure the pieces have plenty of space on the baking sheet. This helps them caramelize instead of steaming.
- Watch the Orzo: Stir the orzo every few minutes as it cooks. This prevents it from clumping or sticking to the pan. If it absorbs all the stock before it’s tender, add a splash more.
- Cream Temperature: Bring the heavy cream to room temperature before adding it to the skillet. Cold cream can curdle when it hits the hot orzo.
- Taste as You Go: Check the seasoning at every step. This ensures your dish is perfectly balanced with salt, pepper, and spices.
How to Serve Creamy Orzo with Roasted Butternut Squash and Spinach?
This dish is a feast for both the eyes and the palate. Serve it in a shallow, wide bowl for a rustic look. Garnish with freshly grated Parmesan, a dash of red pepper flakes, or toasted pine nuts for some crunch.
Pair it with a crisp green salad, a loaf of crusty garlic bread, or roasted vegetables for a complete meal. For protein, consider herby roast chicken or pan-seared salmon on the side. However you present it, make sure to drizzle a final splash of olive oil on top for a glossy finish. ✨
Nutritional Information
Here’s what you’ll get per serving (approximate):
- Calories: 411
- Protein: 11g
- Carbohydrates: 49g
- Fat: 19g
Make Ahead and Storage
This recipe is ideal for meal prep! You can roast the butternut squash up to two days ahead. Store it in an airtight container in the fridge until you’re ready to use it.
Leftovers? Store them in a sealed container in the refrigerator for up to three days. When reheating, add a splash of chicken stock or cream to loosen up the sauce. You can even freeze portions for up to two months. Just make sure to thaw it in the refrigerator before reheating. 👌
With its creamy textures, vibrant flavors, and hearty comfort, this Creamy Orzo with Roasted Butternut Squash and Spinach is bound to become your go-to recipe for any occasion. Whether it’s a casual meal at home or an elegant dinner with friends, this dish is sure to impress. Give it a try, and don’t forget to save room for seconds! 🍂
Creamy Orzo with Roasted Butternut Squash and Spinach
If there’s one dish that I’ll never get tired of making, it’s this Creamy Orzo with Roasted Butternut Squash and Spinach. Picture this: velvety orzo coated in a light, creamy sauce, sweet roasted butternut squash giving it a touch of caramelized goodness, and fresh spinach adding that perfect pop of green
Ingredients
- 12 oz butternut squash (peeled and cubed)
- 1 tbsp olive oil
- Salt and pepper (to taste)
- 2 tbsp fresh thyme leaves
- 1 ½ cups uncooked orzo
- 5 cloves garlic (minced)
- ¼ tsp smoked paprika
- 1 tbsp olive oil
- 2 ½ cups chicken stock
- ½ tsp Italian seasoning
- ½ cup heavy cream
- 5 oz fresh spinach
- Salt and pepper (to taste)
- Fresh thyme for garnish
Instructions
- Prep your oven to 400°F. Toss the peeled, cubed squash with olive oil, salt, pepper, and fresh thyme. Arrange the cubes in a single layer on a parchment-lined baking sheet. Roast for 20–30 minutes until they’re soft and slightly caramelized. While the squash roasts, move on to the orzo.
- Heat olive oil in a large skillet over medium heat. Sauté the minced garlic with smoked paprika for about a minute. Add the uncooked orzo and stir to coat it in the garlic oil. Pour in chicken stock, Italian seasoning, and a pinch of salt. Bring it to a boil, then reduce the heat to simmer. 🌀 Stir occasionally to prevent sticking and cook for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.
- Add the fresh spinach directly to the skillet. Stir gently until it wilts and blends into the creamy orzo. 🌿 You’ll love how the greens brighten up the dish!
- Pour in the heavy cream and stir everything together until the sauce is smooth and luscious. Adjust the seasoning with salt and pepper, if necessary.
- Add the roasted butternut squash into the skillet and gently fold it in. Sprinkle the finished dish with fresh thyme for a fragrant and elegant touch. Serve warm and enjoy!
Notes
- Don’t Overcrowd the Squash: When roasting the squash, make sure the pieces have plenty of space on the baking sheet. This helps them caramelize instead of steaming.
- Watch the Orzo: Stir the orzo every few minutes as it cooks. This prevents it from clumping or sticking to the pan. If it absorbs all the stock before it’s tender, add a splash more.
- Cream Temperature: Bring the heavy cream to room temperature before adding it to the skillet. Cold cream can curdle when it hits the hot orzo.
- Taste as You Go: Check the seasoning at every step. This ensures your dish is perfectly balanced with salt, pepper, and spices.
