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Creamy Orzo with Roasted Butternut Squash and Spinach

A rich and comforting one-pot orzo dish featuring sweet roasted butternut squash, fresh spinach, and a velvety Parmesan-cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Squash
  • 1 medium Butternut Squash peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 0.5 tsp Dried Thyme
For the Orzo
  • 1 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 1 medium Shallot finely minced
  • 2 Garlic cloves minced
  • 1.5 cups Orzo Pasta
  • 3.5 cups Vegetable Broth warmed
  • 0.5 cup Dry White Wine optional
  • 0.5 cup Heavy Cream or half-and-half
  • 0.5 cup Parmesan Cheese grated, plus more for serving
  • 5 ounces Fresh Spinach roughly chopped
  • Salt and Black Pepper to taste
  • 1 pinch Nutmeg optional

Equipment

  • Large baking sheet
  • Large Heavy-Bottomed Pot or Dutch Oven
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized. Set aside.
  2. In a large pot, melt butter and 1 tbsp olive oil over medium heat. Add minced shallot and cook until softened (3-4 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Add orzo to the pot and toast, stirring constantly, for 2-3 minutes. If using, pour in white wine and stir until nearly absorbed.
  4. Add warm vegetable broth one cup at a time, stirring frequently and allowing the orzo to absorb most of the liquid before adding the next. Continue until the orzo is cooked al dente (10-15 minutes), ensuring a thick, creamy consistency.
  5. Remove from heat. Stir in heavy cream and Parmesan cheese until melted and the sauce is glossy and thick. Season with salt, pepper, and nutmeg to taste.
  6. Gently fold in the fresh spinach and allow the residual heat to wilt it (about 1-2 minutes). Carefully fold in the roasted butternut squash cubes.
  7. Serve immediately, garnished with extra Parmesan cheese.

Notes

Using warm broth is key to maintaining a consistent temperature for creamy, non-sticky results. For a vegetarian dish, be sure to use low-sodium vegetable broth.