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Oh, my friends, let me tell you about a cozy evening in my kitchen a few autumns ago when I stumbled upon the heavenly creation that is Creamy Orzo with Roasted Butternut Squash and Spinach. As the leaves turned golden and the air grew crisp, I yearned for a dish that wrapped me in warmth and comfort, much like a soft, fuzzy blanket. So, I started experimenting, and, oh boy! The aroma of roasted butternut squash filled my kitchen, sweet and nutty, blending perfectly with the savory scent of sautéing garlic and onions.
Each spoonful hits you with creamy richness, the tender orzo mingling with the vibrant orange squash and bright green spinach. It’s a dish that feels like a big hug after a long day — one that will make you want to invite everyone over to share in the love. I promise, once you try it, you’ll be head over heels, just like I was the first time I savored each creamy, dreamy bite.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights!
- Healthy: Packed with nutrients from the squash and spinach.
- Flavorful: Creamy goodness meets sweet, roasted flavor.
- Crowd-Pleasing: Great for family dinners or when friends come over.
- Comforting: Warm and hearty, just like your favorite sweater.
Ingredients
- 1 cup orzo pasta: Perfectly creamy and a great base for holding all the flavors.
- 2 cups butternut squash, peeled and diced: Adds a wonderful sweetness and earthy flavor.
- 2 cups fresh spinach: Packed with nutrients and a beautiful pop of green.
- 1 onion, chopped: Aromatic base that brings all the flavors together.
- 2 cloves garlic, minced: Adds depth and flavor; who doesn’t love garlic?
- 1 cup vegetable broth: Enhances flavor and keeps everything moist.
- 1 cup heavy cream: For that luscious creaminess we all crave!
- Salt and pepper to taste: Essential for bringing all the flavors to life.
- Parmesan cheese, for serving: Finishing touch, adds nuttiness and richness.
- Olive oil: To roast the squash and sauté the veggies; a must-have!
Full recipe card is below.
How to Make It
1. Preheat the oven
Preheat your oven to 400°F (200°C) — trust me, this will get your kitchen smelling delightful and ready for some delicious magic!
2. Roast the butternut squash
Toss the diced butternut squash with a drizzle of olive oil, a sprinkle of salt, and a pinch of pepper. Spread it out on a baking sheet, giving each cube some space to caramelize. Roast for 25-30 minutes until it’s tender and golden, filling your home with joyful, sweet aromas.
3. Cook the orzo
While the squash is roasting, bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain it and set it aside. It’s going to soak up all that creamy goodness!
4. Sauté the onions and garlic
In the same pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, allowing them to sauté until softened and fragrant — about 2-3 minutes. Smell that? That’s the scent of love, my friends!
5. Stir in squash and spinach
Next, add your delicious roasted butternut squash and fresh spinach. Cook until the spinach wilts and mixes nicely with the squash — vibrant and colorful, just like autumn leaves!
6. Add broth and cream
Pour in the vegetable broth and heavy cream, stirring it all together. Allow this to simmer gently for a few minutes, letting it heat through and all those flavors meld together.
7. Mix in the orzo
Finally, fold in the cooked orzo, adjusting seasoning with salt and pepper as needed. Serve warm, topped with a generous sprinkle of Parmesan cheese. Your cozy bowl of creamy delight is ready!
Pro Tips for Success
- Make sure your butternut squash is diced evenly for even roasting.
- Don’t be shy with the salt and pepper — it makes a world of difference in bringing out flavors!
- Stir the cream in slowly to avoid splatters, and keep an eye on the pot while it simmers.
- Feel free to add additional veggies like peas or mushrooms for extra texture.
- For added warmth, a pinch of nutmeg or red pepper flakes can really elevate the dish!
Flavor Variations
- Swap butternut squash with sweet potatoes or acorn squash for a twist.
- Add a dash of balsamic vinegar for a tangy kick.
- Try spinach with other leafy greens like kale or chard.
- Stir in some cooked chicken or sausage if you want extra protein!
Serving Suggestions
This creamy orzo is fabulous on its own but pairs beautifully with a simple arugula salad dressed with lemon vinaigrette or a warm, crusty bread to soak up all the goodness. A nice glass of white wine or even a cozy spiced apple cider can make it a memorable meal.
Make-Ahead & Storage
You can prep this dish ahead of time by roasting the squash and cooking the orzo in advance. Store each component separately in the fridge for up to 3 days. Just reheat before combining!
Leftovers
Leftover orzo makes for a scrumptious lunch the next day! Toss it in a wrap with some turkey and your favorite cheese, or add it to a refreshing salad — endless possibilities!
Freezing
Yes, you can freeze this creamy orzo! Let it cool completely, then transfer it to airtight containers. It should keep well for up to 3 months. However, keep in mind the cream may change texture slightly after freezing.
Reheating
For the best results, reheat in a skillet over medium heat, adding a splash of vegetable broth or water to loosen it up and bring back that creamy texture. You can also microwave it in 30-second intervals, stirring well in between.
FAQs
Can I use whole wheat orzo instead?
Absolutely! Whole wheat orzo is a healthy swap and will add a nuttier flavor to your dish.
What if I don’t have heavy cream?
You can substitute with half-and-half or even plain yogurt for a lighter version. Just remember it won’t be as rich!
Can I use frozen butternut squash?
Yes, frozen butternut squash is a great time-saver! Just add it to your baking sheet and adjust roasting time as needed.
Is this vegan-friendly?
You can make this dish vegan by swapping the cream for coconut milk or a cashew cream and omitting the cheese.
Final Thoughts
As you prepare Creamy Orzo with Roasted Butternut Squash and Spinach, take a moment to savor the scents wafting through your kitchen. It’s all about creating warmth and comfort in every bite. Remember to share it with loved ones, because food is always better when enjoyed together! Happy cooking, friends — may your kitchens always be filled with joy!
Full recipe card is below.
Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with a drizzle of olive oil, a sprinkle of salt, and a pinch of pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender and golden.
- While the squash is roasting, bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
- In the same pot, heat a splash of olive oil over medium heat and sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.
- Add the roasted butternut squash and fresh spinach, cooking until the spinach wilts.
- Pour in the vegetable broth and heavy cream, stirring together and allowing to simmer gently for a few minutes.
- Fold in the cooked orzo, adjusting seasoning with salt and pepper as needed and serve warm, topped with Parmesan cheese.