Creamy Orzo with Roasted Butternut Squash and Spinach is a warm, comforting dish that many people enjoy. This recipe takes the sweet and nutty flavor of butternut squash and combines it with the creamy texture of orzo pasta. The spinach adds a lovely touch of green and a hint of freshness. The recipe is simple to make and can be prepared in about an hour. Each bite offers a creamy, savory experience that both adults and children love.
This dish is perfect for a cozy family dinner, a gathering with friends, or even for meal prep during the week. The ingredients are easy to find, and the process doesn’t require any fancy equipment. It is a dish that can be enjoyed throughout the year, making it a great addition to your recipe collection.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love this recipe. First, the combination of roasted butternut squash and creamy orzo gives a rich and satisfying flavor. The roasted squash adds sweetness that balances perfectly with the savory elements of garlic and cheese.
Second, it is a one-pot meal, which makes for easy cooking and cleanup. You can cook the orzo and the sauce all in one pan, minimizing the mess in your kitchen.
Third, it is versatile. You can easily adjust the recipe by adding other vegetables or proteins. You can make it vegetarian or even add chicken or sausage for extra heartiness.
Lastly, this recipe is healthy. It uses fresh ingredients, and the spinach adds great nutrients. It’s a dish you can feel good about serving to your family.
HOW TO MAKE Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients:
- 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)
STEP-BY-STEP INSTRUCTIONS:
- Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting vegetables and will help the squash get nice and tender.
- Prepare the butternut squash. Toss the diced squash in a bowl with 2 tablespoons of olive oil, salt, and black pepper. Make sure all the pieces are well coated.
- Spread the squash on a baking sheet in a single layer. This helps it roast evenly.
- Roast the squash in the oven for about 25 to 30 minutes. You want it to be tender and slightly caramelized. Stir the squash halfway through the cooking time for even roasting.
- Cook the orzo. In a large saucepan over medium heat, melt 2 tablespoons of butter. Then add the minced garlic and sauté for about a minute until it becomes fragrant.
- Add the orzo to the pan, stirring it with the garlic and butter. Toast the orzo lightly for about 2 minutes. This helps to enhance its flavor.
- Pour in the vegetable broth (or water). Bring this mixture to a gentle simmer.
- Cook the orzo in the broth for about 10 to 12 minutes, or until it is tender. Stir occasionally to prevent it from sticking to the bottom.
- Combine the flavors. Once the orzo is cooked, stir in the grated Parmesan cheese and heavy cream. Mix well until the cheese is melted and the cream is fully incorporated.
- Add the spinach and cook until it is wilted, which should take just a couple of minutes.
- Finally, gently fold in the roasted butternut squash. Mix everything carefully so that you don’t break up the squash too much. Adjust the seasoning with more salt and pepper if needed.
- Serve warm, garnished with a sprinkle of fresh parsley.
HOW TO SERVE Creamy Orzo with Roasted Butternut Squash and Spinach
This dish can be served in many ways. For a casual meal, just spoon the creamy orzo into bowls and top with a bit of extra Parmesan cheese and chopped parsley.
You may also serve it with a light salad on the side, like a simple arugula salad or a Caesar salad. This adds crunch and freshness to your meal.
For a heartier option, consider pairing it with grilled chicken or fish. The flavors and textures will complement the creamy orzo beautifully.
STORAGE & FREEZING: Creamy Orzo with Roasted Butternut Squash and Spinach
If you have leftovers, you can store them easily. Place the creamy orzo into an airtight container and refrigerate. It will keep well for about 3 to 4 days. When you’re ready to eat, simply reheat it in the microwave or on the stove.
For freezing, make sure the orzo is completely cool before transferring it to freezer-safe containers. It can be frozen for up to 2 months. To reheat frozen orzo, allow it to thaw in the refrigerator overnight and then heat it on the stove with a splash of broth or water to loosen it up.
SERVING SUGGESTIONS
There are many ways you can enjoy this dish.
- With Bread: Serve it with crusty bread or garlic bread for a complete meal.
- As a Side Dish: It also works well as a side dish to accompany roasted meats or grilled fish.
- Top it Up: Consider topping off the dish with your favorite nuts for added texture.
- Add More Greens: You can increase the greens by adding peas or kale while cooking. This will add color and additional nutrients.
VARIATIONS
There are many ways to modify this recipe to suit your taste.
- Protein Boost: Add cooked chicken, shrimp, or sausage to make it more filling.
- Different Vegetables: Swap out spinach for kale or add other veggies like bell peppers and mushrooms.
- Herbs and Spices: Experiment with adding different herbs like basil, oregano, or even a bit of lemon zest for brightness.
- Dairy-Free Version: Use dairy-free cheese and coconut cream to make this dish without dairy products.
FAQs
1. Can I use another type of pasta instead of orzo?
Yes, you can use other small pasta like quinoa, or small shells. Just adjust the cooking time as necessary.
2. Is butternut squash hard to cut?
Butternut squash can be tough to cut. Make sure to use a sharp knife and consider microwaving it for a minute or two to soften it slightly.
3. Can this dish be made vegetarian?
Yes, simply use vegetable broth instead of chicken broth, and ensure your cheese is vegetarian.
4. How do I ensure my orzo doesn’t get mushy?
Keep an eye on the cooking time and taste the orzo a minute or two before the package suggests. Avoid overcooking.
MAKE-AHEAD TIPS FOR Creamy Orzo with Roasted Butternut Squash and Spinach
You can prepare part of this recipe ahead of time to save some time on busy days.
- Roast the Squash: You can roast the butternut squash in advance and store it in the refrigerator until you are ready to make the orzo.
- Cook the Orzo: You can also cook the orzo ahead of time. Reheat it in a pan with a little broth and add the cream and cheese to bring it back to life.
- Chop the Spinach: Another time-saver is to chop your spinach in advance. Just keep it in a sealed container in the fridge.
By following these tips, you can make this delicious creamy orzo even easier and quicker to prepare on a busy weeknight!
Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash in a bowl with olive oil, salt, and black pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast the squash in the oven for about 25 to 30 minutes, stirring halfway through.
- In a large saucepan over medium heat, melt the butter and sauté minced garlic for about a minute.
- Add the orzo, stirring with garlic and butter. Toast lightly for about 2 minutes.
- Pour in the vegetable broth (or water) and bring to a gentle simmer.
- Cook the orzo for about 10 to 12 minutes, stirring occasionally.
- Once the orzo is cooked, stir in grated Parmesan cheese and heavy cream until well mixed.
- Add the wilted spinach and gently fold in the roasted butternut squash.
- Adjust seasoning with more salt and pepper if needed.
- Serve warm, garnished with parsley and additional Parmesan if desired.