Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

If you’re searching for a cozy, comforting dinner that’s packed with flavor yet simple to make, you’ll want to give my Creamy Orzo with Roasted Butternut Squash and Spinach recipe a try. I found this dish one chilly evening when I needed something hearty but not too heavy. The creamy texture of the orzo pairs perfectly with the earthy sweetness of the roasted butternut squash and the vibrant pop of fresh spinach.

It’s the kind of meal that feels like a warm hug but comes together quickly in the kitchen, making weeknights easier. Plus, it’s naturally full of vitamins and just the right mix of textures to keep every bite exciting. When I first made it, the whole family kept asking for seconds, and I’m sure you’ll love it just as much.

Ingredients List

Getting your ingredients right is the first step to making this Creamy Orzo with Roasted Butternut Squash and Spinach recipe shine. Here’s what you’ll need, with clear measurements and forms, so there’s no guesswork later on:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• Salt, to taste (about 1 teaspoon, adjust as needed)
• 1 cup orzo pasta
• 3 cups vegetable broth or chicken broth
• 2 cloves garlic, minced
• 2 cups fresh baby spinach, tightly packed and roughly chopped if large
• 1/2 cup heavy cream or full-fat coconut milk for dairy-free
• 1/2 cup freshly grated Parmesan cheese (optional but recommended)
• Black pepper, freshly ground, to taste
• 1 tablespoon unsalted butter (optional for extra creaminess)

I always use fresh garlic and fresh Parmesan to keep the flavors bright and real. If you prefer vegan, the coconut milk swap works great, and you can substitute nutritional yeast for the cheese.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

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Creamy Orzo with Roasted Butternut Squash and Spinach Recipe that brings comfort and flavor to your table in just 30 minutes

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, to taste (adjust as needed)
• 1 cup orzo pasta
• 3 cups vegetable broth or chicken broth
• 2 cloves garlic, minced
• 2 cups fresh baby spinach, tightly packed and roughly chopped if large
• 1/2 cup heavy cream or full-fat coconut milk for dairy-free
• 1/2 cup freshly grated Parmesan cheese (optional but recommended)
• Black pepper, freshly ground, to taste
• 1 tablespoon unsalted butter (optional for extra creaminess)

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Instructions

• Preheat your oven to 425°F (220°C). Toss cubed butternut squash with 1 tablespoon olive oil and about 1/2 teaspoon salt on a baking sheet. Spread evenly and roast for 25-30 minutes, turning once halfway, until tender and lightly caramelized.
• While the squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook about 30 seconds until fragrant. Add orzo pasta and lightly toast stirring frequently for 2-3 minutes.
• Pour broth into the pan with orzo. Bring to a boil, reduce heat to low, cover and simmer 10-12 minutes, stirring occasionally until orzo is tender but still slightly firm. Add more broth or water if needed.
• Gently fold in roasted butternut squash and fresh spinach. Stir in heavy cream and butter if using. Cook over low heat 2 minutes to warm and combine flavors.
• Remove from heat and add grated Parmesan cheese. Stir until melted creating a creamy coating. Season with freshly ground black pepper and adjust salt as desired. Serve immediately.

Notes

Cozy, comforting Creamy Orzo with Roasted Butternut Squash and Spinach that pairs creamy orzo pasta with the natural sweetness of roasted butternut squash and fresh spinach. A perfect hearty yet light meal ready in under 45 minutes.

How to Prepare Creamy Orzo with Roasted Butternut Squash and Spinach

This recipe flows smoothly when you follow the steps carefully, starting with roasting the squash while prepping the orzo. Here’s how I tackle it:

1. Roast the Butternut Squash: Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil and about 1/2 teaspoon salt on a baking sheet. Spread them out evenly so they roast instead of steam. Roast for 25-30 minutes, turning once halfway through, until the cubes are tender and lightly caramelized. You’ll want them soft but not mushy, with golden edges.
2. Cook the Orzo: While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Pour in the orzo pasta and toast it lightly, stirring frequently for 2-3 minutes. This gives a slightly nutty flavor that I love.
3. Add Broth and Simmer: Pour the broth into the pan with the orzo. Bring it to a boil, then reduce the heat to low and cover. Simmer for about 10-12 minutes, stirring occasionally to prevent sticking. The orzo should absorb most of the broth and become tender but still slightly firm (al dente). If the liquid has evaporated but the orzo is not quite done, add a splash more broth or water and continue cooking a few minutes.
4. Mix in Squash, Spinach, and Cream: When the orzo is cooked, gently fold in the roasted butternut squash and fresh spinach. The heat from the orzo will wilt the spinach quickly. Stir in the heavy cream and butter if using. Cook over low heat for 2 more minutes to warm through and let the flavors come together.
5. Finish with Parmesan and Season: Remove from heat and add the grated Parmesan cheese. Stir until it melts into the sauce, creating a creamy coating on every bite. Season with black pepper and adjust salt if needed. I like a few cracks of fresh pepper on top before serving—it brightens the dish.

Once everything is combined, this creamy orzo turns into a soul-satisfying dish that’s perfect on its own or paired with a crisp side salad.

Why You’ll Love This Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

• Quick prep and cooking time—ready in under 45 minutes.
• Uses simple, wholesome ingredients you probably have on hand.
• The roasted squash adds natural sweetness and depth.
• Creamy texture without needing heavy sauces or flour.
• Versatile and easy to customize with your favorite herbs or proteins.
• Comforting but still healthy with fresh spinach and vegetables.

This is one of those dishes I keep coming back to when I want something filling but balanced. The flavors are straightforward but really satisfying—you’ll notice the magic in the creamy bite paired with the roasted squash’s caramel notes.

Ingredient Notes and Substitutions

It’s helpful to know a few swaps or tips when you shop or cook. Here’s what I’ve learned from years of making this creamy orzo with roasted butternut squash and spinach:

• Butternut Squash: Choose one that feels heavy for its size with a firm skin. If you want to save time, some stores sell pre-cut cubes, but fresh always tastes better.
• Orzo: This rice-shaped pasta is key for that creamy result. If you can’t find orzo, small pasta shapes like acini di pepe work too but cook times may vary.
• Broth: Vegetable broth keeps it vegetarian-friendly; chicken broth adds more depth if you prefer.
• Spinach: Baby spinach is best here for tenderness and quick wilting. You can also use kale, but you’ll need to cook it longer to soften.
• Heavy Cream: For a lighter version, half-and-half works. For non-dairy, full-fat coconut milk creates a creamy texture with a subtle twist.
• Cheese: Parmesan is classic, but feel free to skip or use a vegan cheese if needed.

Tips for Success with Creamy Orzo with Roasted Butternut Squash and Spinach

• Don’t skip roasting the squash—it’s what gives this dish its sweet, mellow flavor.
• Keep stirring the orzo gently while cooking to avoid it sticking to the pan.
• Use fresh garlic, but be careful not to let it burn—it gets bitter fast.
• Adjust the broth quantity if needed; better a bit more liquid at the start than a dry orzo.
• Add cream and cheese off the heat to prevent curdling and maintain a silky texture.
• Serve immediately for best creaminess; leftovers reheat well with a splash of broth to loosen.

Storage & Reheating Instructions

If you have leftovers—and honestly, I always do—store them in an airtight container in the refrigerator for up to 3 days. The orzo will firm up as it cools, but don’t worry. When reheating, warm it gently on the stove or microwave and stir in a little broth or water to bring back that creamy texture. Avoid high heat to prevent the dairy from separating.

If you want to freeze it, wrap tightly and consume within a month. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Creamy Orzo with Roasted Butternut Squash and Spinach

Can I make this recipe vegan?

Yes! Swap the heavy cream for full-fat coconut milk and replace Parmesan with nutritional yeast or a vegan cheese alternative. Use olive oil instead of butter, and you’re set.

What can I serve alongside this creamy orzo?

This dish works well with a simple green salad, garlic bread, or roasted chicken for extra protein. I love pairing it with crisp sautéed mushrooms or a fresh tomato salad.

How do I know when the orzo is perfectly cooked?

Cook until the orzo is tender but still has a little bite (al dente). Taste a grain to test. It should absorb most of the broth but not be mushy.

Can I prepare the squash ahead of time?

Absolutely. Roasting the squash a day ahead saves time on a busy evening. Just store it in the fridge covered and add it fresh when mixing the orzo.

Is this recipe gluten-free?

Traditional orzo contains gluten, but you can find gluten-free orzo substitutes made from rice or corn at many stores. Just adjust cooking time as needed and watch texture.