Creamy Orzo with Roasted Butternut Squash and Spinach

By Muhammad Faizan

Creamy Orzo with Roasted Butternut Squash and Spinach

Description

Creamy Orzo with Roasted Butternut Squash and Spinach is a cozy, comforting dish that combines tender roasted squash, silky orzo pasta, and fresh spinach in a velvety, parmesan-infused sauce. It’s simple enough for a weeknight dinner but elegant enough for entertaining. The sweetness of the squash balances beautifully with the savory creaminess of the orzo, creating a deeply satisfying one-pot meal.

Ingredients (Serves 4)

For the Roasted Butternut Squash

  • 3 cups butternut squash, diced (about 1 small squash)

  • 2 tbsp olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ tsp smoked paprika (optional)

For the Creamy Orzo

  • 1 tbsp butter (or more olive oil)

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1½ cups dry orzo

  • 3 cups vegetable broth (or chicken broth)

  • 1 cup milk or half-and-half (for extra creaminess)

  • 2 cups fresh spinach (loosely packed)

  • ½ cup grated parmesan cheese

  • Salt and pepper to taste

  • Pinch of nutmeg (optional, enhances creaminess)

Instructions

1. Roast the Squash

  1. Preheat oven to 400°F (200°C).

  2. Toss diced butternut squash with olive oil, salt, pepper, and paprika.

  3. Spread on a baking sheet and roast 25–30 minutes, until soft and lightly caramelized.

2. Cook the Orzo

  1. In a large skillet or pot, melt butter over medium heat.

  2. Add chopped onion and sauté until soft, about 3–4 minutes.

  3. Add garlic and cook 30 seconds until fragrant.

  4. Stir in the dry orzo to lightly toast it for 1 minute.

  5. Pour in broth, bring to a simmer, and cook 8–10 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.

3. Make It Creamy

  1. Add milk (or half-and-half) and stir gently.

  2. Add spinach and let it wilt into the hot orzo.

  3. Stir in grated parmesan until creamy.

  4. Season with salt, pepper, and nutmeg if using.

4. Combine & Serve

  1. Fold the roasted butternut squash into the creamy orzo.

  2. Taste and adjust seasoning.

  3. Serve warm with extra parmesan.

Notes

  • The orzo cooks similarly to risotto—low and slow, absorbing broth until creamy.

  • For a vegan version, use plant-based milk and vegan parmesan.

  • If the orzo thickens too much, add extra splashes of broth or milk when reheating.

Tips

  • Cut the squash evenly for uniform roasting.

  • Don’t skip toasting the orzo—it adds a nutty depth to the dish.

  • Add sage, thyme, or rosemary to enhance fall flavors.

  • For protein, add grilled chicken, crispy chickpeas, or sautéed mushrooms.

  • Make it extra rich with a splash of heavy cream at the end.

Servings

Serves 4 as a main dish or 6 as a side.

Approximate Nutritional Info (Per Serving)

(Will vary depending on ingredients used)

  • Calories: ~420

  • Protein: 14g

  • Carbohydrates: 58g

  • Fat: 14g

  • Fiber: 5g

  • Sugar: 5g

  • Sodium: 640mg

Health Benefits

  • Butternut squash is rich in vitamin A, fiber, and antioxidants.

  • Spinach provides iron, vitamin K, and folate.

  • Orzo + vegetables create a balanced meal with carbs, nutrients, and greens.

  • Using broth and milk yields a creamy texture without heavy cream.

Q & A

Q: Can I use frozen butternut squash?

A: Yes! Roast it straight from frozen—just add 5–10 extra minutes.

Q: Can I substitute orzo?

A: Pearl couscous, small pasta, or risotto rice all work; adjust cooking liquid as needed.

Q: How do I store leftovers?

A: Keep in an airtight container for 3–4 days. Add a splash of milk when reheating.

Q: Is this recipe gluten-free?

A: Not with regular orzo—use gluten-free orzo to make it GF.

Q: Can I make it ahead?

A: Yes. Cook orzo slightly al dente so it doesn’t get mushy when reheated.

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