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Creamy Orzo with Roasted Butternut Squash and Spinach

A rich and comforting orzo pasta dish with sweet roasted butternut squash, fresh spinach, and a creamy Parmesan sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seasonal, Vegetarian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Butternut Squash
  • 1 medium butternut squash about 2 lbs, peeled, seeded, and diced
  • 1 tbsp olive oil
  • 0.5 tsp dried thyme
For the Creamy Orzo
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1.5 cups orzo pasta
  • 4 cups vegetable broth or chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese plus more for serving
  • 5 oz fresh baby spinach about 5 cups

Equipment

  • Large baking sheet
  • Large deep skillet or Dutch oven

Method
 

  1. Roast Squash: Toss diced butternut squash with oil, thyme, salt, pepper. Roast at 400°F (200°C) for 20-25 mins until tender and caramelized. Set aside.
  2. Sauté Aromatics: Sauté diced onion in olive oil until softened. Add minced garlic and cook 1 minute.
  3. Cook Orzo: Add orzo to skillet, toast lightly. Pour in broth, bring to simmer. Cover and cook 10-12 mins until al dente and liquid absorbed.
  4. Make Creamy Sauce: Stir in heavy cream and 1/2 cup Parmesan cheese. Cook 2-3 mins until thick and viscous.
  5. Add Spinach & Squash: Remove from heat. Stir in spinach until wilted. Fold in roasted butternut squash.
  6. Season & Serve: Taste, adjust seasoning. Serve with more Parmesan and pepper.

Notes

Dice squash evenly for even roasting. Stir orzo frequently to prevent sticking. Use freshly grated Parmesan for the best creamy sauce. Add spinach last to maintain vibrancy.