There’s something incredibly cozy about a warm bowl of creamy pasta, and the flavor profile of this Creamy Orzo with Roasted Butternut Squash and Spinach will have your taste buds singing! This dish is not just another pasta; it’s a culinary hug, perfectly balancing savory and sweet flavors while delivering nutrition with every bite. It has become a go-to for both weeknight dinners and festive gatherings, providing comfort with its creamy texture and delightful ingredients.
Imagine vibrant butternut squash, roasted to perfection, bursting with sweetness. Combine that with the creaminess of Parmesan cheese, spicy garlic, and the quick-cooking orzo positioned as the perfect pasta base. You’ll also appreciate the fresh spinach, which not only adds color but is packed with vitamins and minerals, making this dish as nutritious as it is indulgent. If you’re looking to impress your family or guests, this dish is wholly satisfying and adaptable for numerous occasions.
Whether you’re celebrating a special event or just trying to whip up something delicious in a hurry, you’ll love how straightforward and enjoyable this recipe is. The process is so easy that anyone can recreate it with just a few simple ingredients and steps. Dive into this creamy, vibrant dish that you’ll want to return to time after time!
Why You’ll Love This Creamy Orzo with Roasted Butternut Squash and Spinach
- Ultra Creamy & Comforting: The delightful combination of Parmesan, butter, and cream makes each bite a velvety indulgence for the senses.
- Vegetable-Packed: Infusing your meal with wholesome butternut squash and leafy spinach keeps it nutritious and flavorful.
- Weeknight-Friendly: The majority of your time is spent roasting the squash, while the orzo cooks in under 15 minutes!
- Versatile: This dish can serve as a satisfying vegetarian main course or a flavorful side for roasted meats.
Preparation Phase & Tools to Use
Before you dive into cooking, prepare your kitchen and workspace to maximize efficiency. Start by preheating your oven to 400°F (200°C) so it’s ready to go when your butternut squash is prepped. You’ll need a sturdy baking sheet for roasting the squash and a large saucepan for cooking the orzo. A sharp knife and cutting board are essential for dicing the squash accurately. Also, gather measuring cups and tablespoons to ensure you’re adding the precise amount of ingredients, along with a spatula or wooden spoon for stirring. If you have a peeler, that will help with prepping the squash as well.
Ingredients
- 1 small butternut squash – peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- ¼ cup heavy cream (or cream cheese for extra richness)
- 2 cups baby spinach, roughly chopped
- ½ tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Roast the Squash
Start by preheating the oven to 400°F (200°C). In a mixing bowl, combine the diced butternut squash with olive oil, salt, and black pepper. Make sure each piece is well-coated. Spread the seasoned squash in a single layer on a baking sheet, ensuring there’s enough space for even roasting. Bake in the oven for about 25 to 30 minutes, turning halfway through, until the squash is golden brown and tender.
Step 2: Cook the Orzo
While the squash is roasting, take a large saucepan and melt the butter over medium heat. Once melted, add the minced garlic and sauté for about a minute until fragrant. This step enhances the flavor base of your dish. Next, add the orzo and lightly toast it in the pan for about two minutes, stirring continuously to prevent burning.
Step 3: Simmer with Broth
Pour in the vegetable broth (or water) to the saucepan and bring the mixture to a gentle simmer. Allow it to cook for about 10 to 12 minutes, stirring occasionally. This ensures your orzo cooks thoroughly and absorbs most of the liquid, becoming tender.
Step 4: Make It Creamy
Once the orzo is cooked, reduce the heat and stir in the grated Parmesan cheese and heavy cream (or cream cheese if using). This is where your dish gets its rich, creamy consistency that coats every bit of pasta. Then, add the chopped spinach and cook just until it wilts—this usually takes about 1 to 2 minutes.
Step 5: Bring It All Together
Now, gently fold in the roasted butternut squash into the creamy orzo mixture, being careful not to break the squash pieces too much. Taste your dish and adjust the seasoning as needed, adding more salt, pepper, thyme, or a pinch of red pepper flakes for some heat if desired.
Step 6: Serve & Enjoy
To serve, transfer your Creamy Orzo with Roasted Butternut Squash and Spinach onto plates or a serving bowl. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired. Enjoy this comforting dish warm, relishing each bite!
Variations
- Protein: Add cooked chicken, shrimp, or chickpeas for added protein to make it a complete meal.
- Vegetables: Try adding kale, asparagus, or mushrooms for a different veggie profile.
- Spices: Experiment with spices like nutmeg for warmth, or cayenne for a kick.
Cooking Notes
- The orzo can be substituted with any small pasta; just adjust the cooking time according to the package instructions.
- Make sure your butternut squash is diced evenly for uniform cooking.
Serving Suggestions
- This dish pairs wonderfully with a side salad for a fuller meal.
- Serve alongside roasted chicken or pork for a delightful and balanced dinner.
Tips
- To add depth of flavor, consider roasting the garlic cloves along with the butternut squash.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—reheat gently on the stove.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 410 per serving
- Protein: 12g
- Sodium: 350mg
FAQs
Can I use frozen butternut squash for this recipe?
Yes, frozen butternut squash is a convenient option. Just ensure to adjust cooking times for thawed squash.
How can I make this recipe vegan?
You can switch out the butter for vegan butter, omit the cheese or use nutritional yeast, and replace heavy cream with coconut cream or plant-based cream.
What can I serve with Creamy Orzo?
This dish is versatile! It can be served as a side to roasted meats or vegetarian dishes, making it a perfect accompaniment for family dinners.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen it up.
Conclusion
In conclusion, this Creamy Orzo with Roasted Butternut Squash and Spinach not only tantalizes your palate with its creamy goodness and vibrant flavors but also serves as a comforting option that nourishes both body and mind. Whether you’re preparing a cozy weeknight dinner or a festive meal for friends and family, there’s versatility in every bite. If you’re feeling adventurous, experiment with the variations to make this dish your signature recipe! I encourage you to try it out, share your experiences in the comments below, and let me know how you customized this delightful dish!
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Creamy Orzo with Roasted Butternut Squash and Spinach
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A cozy, creamy pasta dish featuring roasted butternut squash and fresh spinach.
Ingredients
- 1 small butternut squash – peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- ¼ cup heavy cream (or cream cheese for extra richness)
- 2 cups baby spinach, roughly chopped
- ½ tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Start by preheating the oven to 400°F (200°C). In a mixing bowl, combine the diced butternut squash with olive oil, salt, and black pepper. Make sure each piece is well-coated. Spread the seasoned squash in a single layer on a baking sheet, ensuring there’s enough space for even roasting. Bake in the oven for about 25 to 30 minutes, turning halfway through, until the squash is golden brown and tender.
- While the squash is roasting, take a large saucepan and melt the butter over medium heat. Once melted, add the minced garlic and sauté for about a minute until fragrant. This step enhances the flavor base of your dish. Next, add the orzo and lightly toast it in the pan for about two minutes, stirring continuously to prevent burning.
- Pour in the vegetable broth (or water) to the saucepan and bring the mixture to a gentle simmer. Allow it to cook for about 10 to 12 minutes, stirring occasionally. This ensures your orzo cooks thoroughly and absorbs most of the liquid, becoming tender.
- Once the orzo is cooked, reduce the heat and stir in the grated Parmesan cheese and heavy cream (or cream cheese if using). This is where your dish gets its rich, creamy consistency that coats every bit of pasta. Then, add the chopped spinach and cook just until it wilts—this usually takes about 1 to 2 minutes.
- Now, gently fold in the roasted butternut squash into the creamy orzo mixture, being careful not to break the squash pieces too much. Taste your dish and adjust the seasoning as needed, adding more salt, pepper, thyme, or a pinch of red pepper flakes for some heat if desired.
- To serve, transfer your Creamy Orzo with Roasted Butternut Squash and Spinach onto plates or a serving bowl. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired. Enjoy this comforting dish warm, relishing each bite!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 410 kcal
- Sodium: 350 mg
- Protein: 12 g