Creamy Orzo with Roasted Butternut Squash and Spinach

Creamy Orzo with Roasted Butternut Squash and Spinach

Creamy orzo with roasted butternut squash and spinach is a comforting, flavorful dish that feels indulgent yet wholesome. The tender orzo pasta is cooked until creamy, similar to risotto, then combined with sweet caramelized butternut squash and fresh spinach. Finished with Parmesan cheese and a touch of cream, this dish works beautifully as a vegetarian main course or a hearty side dish.

Ingredients

For the roasted butternut squash

• 3 cups butternut squash, peeled and diced

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon dried thyme or rosemary

For the creamy orzo

• 1½ cups orzo pasta

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 3 cups vegetable broth (warm)

• ½ cup heavy cream (or cooking cream)

• ½ cup grated Parmesan cheese

• Salt and black pepper to taste

Add-ins

• 2 cups fresh spinach leaves

• 1 tablespoon lemon juice (optional)

• Red chili flakes (optional)

Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 200°C (400°F). Place the diced butternut squash on a baking tray. Drizzle with olive oil and sprinkle with salt, black pepper, paprika, and dried thyme. Toss well to coat evenly. Roast for 25–30 minutes, turning halfway, until the squash is tender and lightly caramelized on the edges. Set aside.

Step 2: Sauté the Aromatics

In a large skillet or deep pan, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Orzo

Add the orzo pasta to the pan and stir for 1–2 minutes, allowing it to lightly toast and absorb the flavors. Pour in the warm vegetable broth gradually, stirring often, similar to cooking risotto. Let the orzo simmer gently, stirring occasionally, until most of the liquid is absorbed and the orzo is tender. This should take about 8–10 minutes.

Step 4: Make It Creamy

Lower the heat and stir in the heavy cream. Add the grated Parmesan cheese and mix until the orzo becomes rich and creamy. Season with salt and black pepper to taste.

Step 5: Add Spinach and Squash

Add the fresh spinach to the pan and stir until it wilts, about 1–2 minutes. Gently fold in the roasted butternut squash, being careful not to mash it. Add lemon juice and a pinch of red chili flakes if using.

Step 6: Final Touches

Taste and adjust seasoning if needed. If the orzo becomes too thick, add a splash of warm broth or milk to loosen it to your desired consistency.

Serving Suggestions

Serve the creamy orzo hot, topped with extra Parmesan cheese and a drizzle of olive oil. This dish pairs well with a simple green salad or crusty bread. For extra protein, you can add grilled chicken, shrimp, or chickpeas.

Tips and Variations

• Swap heavy cream with coconut milk for a dairy-free option.

• Use kale instead of spinach for a heartier texture.

• Add mushrooms or sun-dried tomatoes for more depth of flavor.

• Finish with toasted pine nuts or walnuts for added crunch.