Creamy Orzo with Roasted Butternut Squash Recipe

Introduction

This Creamy Orzo with Roasted Butternut Squash & Spinach is the ultimate comforting one-pan meal. The sweet, caramelized squash and tender pasta are enveloped in a rich, creamy sauce, with fresh spinach adding a pop of color and nutrition. For another delicious orzo dish, try this Tuscan Shrimp Orzo 30-Minute, One-Pan Meal Recipe. It’s a simple, satisfying dinner that comes together with minimal fuss for maximum flavor.

Ingredients

This creamy orzo recipe comes together with sweet roasted squash, tender pasta, and vibrant greens for a comforting and satisfying meal.

• 1 small butternut squash, peeled and diced (about 3 cups)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 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)
• 2 tablespoons fresh parsley, finely chopped (for garnish)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined version of Creamy Orzo with Roasted Butternut Squash and Spinach is about 20% faster than similar recipes, thanks to efficient multitasking like roasting the squash while the orzo cooks.

Step-by-Step Instructions

Step 1 — Roast the Butternut Squash

Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread it in a single layer to ensure even roasting. Roast for 20-25 minutes, flipping halfway, until the squash is tender and caramelized at the edges.

Step 2 — Cook the Orzo

While the squash roasts, bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually 8-10 minutes. Reserve about 1 cup of the starchy pasta water before draining. This water is key for creating the creamy sauce later.

Step 3 — Sauté Aromatics

In a large skillet or Dutch oven, heat olive oil or butter over medium heat. Add finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 4 — Create the Creamy Base

To the skillet, add vegetable broth and bring to a simmer. Stir in cream cheese or mascarpone until fully melted and smooth. For a lighter version, you can use full-fat coconut milk. Season the sauce well with salt, pepper, and a pinch of nutmeg or red pepper flakes.

Step 5 — Combine Orzo and Sauce

Add the drained orzo to the creamy sauce in the skillet. Toss to coat, adding splashes of the reserved pasta water as needed to loosen the sauce to a luxuriously creamy consistency. The starch from the water helps bind everything together.

Step 6 — Fold in Greens and Squash

Turn off the heat. Add the fresh spinach and the roasted butternut squash to the skillet. Gently fold everything together until the spinach is just wilted by the residual heat. This preserves its vibrant color and fresh flavor.

Step 7 — Final Seasoning and Serve

Taste your creamy orzo with roasted butternut squash and spinach and adjust seasoning with more salt, pepper, or a squeeze of lemon juice for brightness. Garnish with freshly grated Parmesan cheese and chopped herbs like parsley or thyme before serving warm.

Nutritional Information

Calories	Approx. 420
Protein	14g
Carbohydrates	62g
Fat	14g
Fiber	7g
Sodium	480mg

This Creamy Orzo with Roasted Butternut Squash and Spinach is a good source of Vitamin A from the squash and provides iron from the spinach. The nutritional values are estimates based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation methods.

Healthier Alternatives

This creamy orzo recipe is wonderfully adaptable. Here are several practical ingredient swaps to suit different dietary needs and flavor preferences.

• Protein Swap: Chicken Sausage — For a heartier, protein-packed version, replace the spinach with sliced cooked chicken sausage. A sun-dried tomato or apple variety adds a lovely savory-sweet note that complements the squash.
• Lower-Carb Option: Cauliflower Rice — Swap the orzo for riced cauliflower to significantly reduce the carbs. Sauté it until just tender to maintain texture and soak up the creamy sauce beautifully.
• Dairy-Free Creaminess — Achieve a rich, dairy-free sauce by using full-fat canned coconut milk or a plain, unsweetened cashew cream instead of heavy cream. It adds a subtle, pleasant richness.
• Gluten-Free Adaptation — Use a certified gluten-free orzo, often made from rice or corn flour, or substitute with a small gluten-free pasta shape like ditalini to keep the dish cohesive.
• Low-Sodium Version — Opt for low-sodium vegetable broth and skip any added salt, relying on the natural sweetness of the roasted squash, fresh garlic, and a generous crack of black pepper for deep flavor.
• Greens Variation: Kale or Swiss Chard — Swap spinach for chopped kale or Swiss chard. Add them a minute or two earlier to allow time to wilt fully, as they are heartier than spinach.
• Cheese Alternative: Nutritional Yeast — For a dairy-free or vegan cheesy flavor, stir in a tablespoon or two of nutritional yeast along with the sauce. It adds a savory, umami depth.
• Squash Substitute: Sweet Potato or Carrots — Replace the butternut squash with cubed sweet potato or carrots. Roast until caramelized for a similarly sweet, earthy foundation to your creamy orzo.

Serving Suggestions

This Creamy Orzo with Roasted Butternut Squash and Spinach is a versatile centerpiece. Here are ideas to complete your meal and make it shine.

• Protein Pairings: Serve alongside pan-seared lemon herb chicken, grilled shrimp, or simple pan-fried Italian sausage. For a vegetarian protein boost, add a can of rinsed chickpeas to the roasting pan with the squash.
• Perfect for Entertaining: This dish is ideal for a cozy dinner party or holiday potluck. Its vibrant colors and creamy texture feel special yet are easy to prepare ahead. Double the recipe for a crowd.
• Weeknight Wonder: Enjoy it as a complete, satisfying one-pot meal on its own. The combination of squash, greens, and creamy pasta checks all the boxes for a comforting dinner.
• Add a Fresh Contrast: Balance the richness with a simple side salad. A bright arugula salad with a lemony vinaigrette or a classic Caesar salad cuts through the creaminess beautifully.
• Bread for Dipping: Don’t let any of the luxurious sauce go to waste. Offer warm, crusty bread like a baguette or focaccia for sopping it up.
• Plating for Impact: For an elegant presentation, use a shallow bowl. Garnish with extra fresh sage, a sprinkle of toasted pine nuts or walnuts, and a final dusting of Parmesan or Pecorino Romano cheese.
• Make it a Feast: For a full autumn-inspired spread, pair it with roasted Brussels sprouts and a warm apple crisp for dessert.

Common Mistakes to Avoid

• Mistake: Underseasoning the squash before roasting. Fix: Generously coat the squash cubes with oil, salt, and pepper; this builds flavor from the inside out.
• Mistake: Overcooking the orzo into mush. Fix: Cook it just to al dente in the broth, as it will continue to absorb liquid and soften off the heat.
• Mistake: Adding spinach too early. Fix: Stir in fresh spinach at the very end, letting residual heat wilt it to maintain vibrant color and texture.
• Mistake: Using cold liquid to create the creamy sauce. Fix: Warm your broth or cream before adding it to the pan to prevent shocking the orzo and ensure a smooth, cohesive sauce.
• Mistake: Crowding the squash on the baking sheet. Fix: Use a large sheet pan and spread squash in a single layer to ensure proper caramelization, not steaming.
• Mistake: Skipping the pasta water. Fix: Reserve a cup of the starchy orzo cooking liquid to adjust the sauce consistency at the end, making it luxuriously creamy.
• Mistake: Not toasting the orzo before simmering. Fix: Sauté the dry orzo in the pot for a minute until lightly golden to develop a deeper, nutty flavor base.
• Mistake: Forgetting to balance richness with acidity. Fix: Finish the dish with a squeeze of lemon juice or a splash of white wine vinegar to brighten the creamy orzo.

Storing Tips

• Fridge: Cool the creamy orzo completely, then transfer to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze portions in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the spinach may soften upon thawing.
• Reheat: Reheat gently on the stovetop over medium-low heat, adding a splash of broth, water, or cream to loosen the sauce. You can also microwave single portions, covered, stirring occasionally until piping hot. Ensure the internal temperature reaches 165°F (74°C) for food safety.

For best results, store the creamy orzo with roasted butternut squash and spinach separately from any crunchy garnishes like toasted nuts or seeds, adding them fresh when serving.

Conclusion

This Creamy Orzo with Roasted Butternut Squash and Spinach is the ultimate cozy, one-pan meal. We hope you love its rich, comforting flavors as much as we do. Give it a try and let us know what you think in the comments! For another great orzo dish, check out our Rainbow Orzo Salad Recipe.

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FAQs

Can I make this creamy orzo ahead of time?

Yes, you can prepare this dish a day in advance. Store it covered in the refrigerator. Reheat gently on the stovetop with a splash of broth or water to restore the creamy texture of the Creamy Orzo with Roasted Butternut Squash and Spinach.

What can I use instead of butternut squash?

Sweet potatoes or acorn squash are excellent substitutes. Roast them using the same method for a similar sweet, caramelized flavor that complements the creamy orzo and spinach beautifully.

How do I prevent the orzo from becoming gummy?

Cook the orzo al dente and rinse it briefly with cool water to stop the cooking. Stir it into the creamy sauce just before serving. This keeps the texture perfect for your Creamy Orzo with Roasted Butternut Squash and Spinach.