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Creamy Roasted Butternut Squash and Spinach Orzo Recipe

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5 from 52 reviews

This creamy orzo recipe features tender roasted butternut squash and vibrant spinach, combined with a rich Parmesan and heavy cream sauce. Perfect as a comforting vegetarian main or side dish, it balances sweet roasted flavors with a luscious, cheesy finish.

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

  1. Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and black pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes, or until the squash is tender and lightly caramelized.
  2. Sauté Garlic and Toast Orzo: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about a minute until fragrant. Stir in the orzo and toast it lightly for about 2 minutes, stirring frequently to prevent burning.
  3. Cook Orzo: Pour in the vegetable broth and bring the mixture to a simmer. Cook the orzo for approximately 10–12 minutes until it is tender but still slightly firm, stirring occasionally to keep it from sticking.
  4. Add Cheese, Cream, and Spinach: Stir in the grated Parmesan cheese and heavy cream until well combined. Add the chopped spinach and cook just until it wilts, about 1–2 minutes.
  5. Combine and Season: Gently fold in the roasted butternut squash. If using, add dried thyme and a pinch of red pepper flakes for extra flavor. Adjust seasoning with additional salt and black pepper to taste.
  6. Serve: Garnish with fresh parsley before serving warm. Enjoy this creamy, comforting orzo dish as a main or side.

Notes

  • You can substitute vegetable broth with water for a lighter version.
  • Add a pinch of nutmeg for an aromatic touch.
  • For a vegan variation, use vegan butter, vegan Parmesan, and omit the heavy cream or substitute with coconut cream.
  • Orzo can be cooked ahead of time; just reheat gently with a splash of broth or cream.
  • Make sure to stir the orzo frequently during cooking to avoid sticking.

Find it online: https://alinacooks.com/creamy-roasted-butternut-squash-and-spinach-orzo-recipe/