Creamy Orzo with Roasted Butternut Squash and Spinach

by

🥣 Creamy Orzo with Roasted Butternut Squash and Spinach

Description

This comforting dish combines tender orzo pasta with sweet roasted butternut squash, fresh spinach, and a luxuriously creamy sauce. It’s cozy enough for a chilly evening yet elegant enough for entertaining. The sweetness of squash balances beautifully with garlic, Parmesan, and cream, while the spinach adds freshness and color.

Ingredients

  • 1 cup orzo pasta

  • 2 cups butternut squash, peeled and cubed

  • 2 tbsp olive oil

  • 3 garlic cloves, minced

  • 1 small onion, finely chopped

  • 3 cups baby spinach

  • 2 cups vegetable or chicken broth

  • 1 cup heavy cream (or half-and-half)

  • ½ cup grated Parmesan cheese

  • ½ tsp dried thyme (or fresh)

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and lightly caramelized.

  2. Cook orzo: In a pot, heat a drizzle of olive oil. Add onion and garlic; sauté until fragrant. Stir in the orzo and toast for 1 minute.

  3. Add broth: Pour in the broth and let the orzo simmer until nearly cooked (8–10 minutes). Stir frequently to avoid sticking.

  4. Make it creamy: Lower the heat, add cream, Parmesan, thyme, salt, and pepper. Stir until thick and creamy.

  5. Add greens and squash: Stir in spinach until wilted, then fold in roasted squash.

  6. Serve: Garnish with parsley and extra Parmesan. Serve warm as a main or hearty side dish.

Notes

  • Use pre-cut butternut squash to save time.

  • For lighter version, replace cream with milk + a little cream cheese.

  • Add protein (chicken, shrimp, or chickpeas) to make it a full meal.

  • Leftovers can be stored in the fridge up to 3 days.

Tips

  • Stir orzo often to prevent clumping—it behaves like risotto.

  • Roast squash until golden for maximum flavor.

  • Add a pinch of nutmeg to enhance the creamy sauce.

  • For vegan version: use coconut cream + nutritional yeast instead of Parmesan.

Servings

Serves 4 (main dish) or 6 (side dish).

Nutritional Info (per serving, based on 4 servings)

  • Calories: ~420

  • Protein: 11g

  • Fat: 20g

  • Carbohydrates: 50g

  • Fiber: 5g

  • Sugar: 4g

  • Sodium: 450mg

Benefits

  • Butternut squash → rich in Vitamin A & C, supports immunity.

  • Spinach → iron, folate, and antioxidants for energy and wellness.

  • Orzo → provides sustained energy from carbs.

  • Cream & Parmesan → add calcium and protein for bone health.

Q & A

Q: Can I make this ahead of time?
A: Yes! Store in an airtight container and reheat gently with a splash of broth or cream.

Q: Can I freeze it?
A: Not recommended, as the cream sauce may separate.

Q: What can I substitute for orzo?
A: Try small pasta like ditalini, couscous, or even rice.

Q: How do I make it gluten-free?
A: Use gluten-free orzo or substitute with quinoa.

Leave a Comment