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Creamy Orzo with Roasted Butternut Squash and Spinach

A warm, comforting dish that combines sweet butternut squash and creamy orzo pasta with fresh spinach, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Roasted Butternut Squash
  • 1 small butternut squash, peeled and diced (about 3 cups)
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
For the Orzo
  • 1.5 cups orzo pasta
  • 3 cups vegetable broth (or water)
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 0.5 cups grated Parmesan cheese
  • 0.25 cups heavy cream
  • 2 cups baby spinach, roughly chopped
  • 0.5 tsp dried thyme (optional)
  • Pinch of red pepper flakes (optional)
  • 2 tbsp fresh parsley, finely chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced butternut squash in a bowl with olive oil, salt, and black pepper.
  3. Spread the squash on a baking sheet in a single layer.
Roasting Butternut Squash
  1. Roast the squash in the oven for about 25 to 30 minutes, stirring halfway through.
Cooking Orzo
  1. In a large saucepan over medium heat, melt the butter and sauté minced garlic for about a minute.
  2. Add the orzo, stirring with garlic and butter. Toast lightly for about 2 minutes.
  3. Pour in the vegetable broth (or water) and bring to a gentle simmer.
  4. Cook the orzo for about 10 to 12 minutes, stirring occasionally.
Combining Ingredients
  1. Once the orzo is cooked, stir in grated Parmesan cheese and heavy cream until well mixed.
  2. Add the wilted spinach and gently fold in the roasted butternut squash.
  3. Adjust seasoning with more salt and pepper if needed.
Serving
  1. Serve warm, garnished with parsley and additional Parmesan if desired.

Notes

Storing leftovers in an airtight container refrigerates well for 3-4 days. For freezing, let it cool completely before storing. It can be frozen for up to 2 months.