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Creamy Orzo with Roasted Butternut Squash and Spinach

A comforting and creamy dish that combines tender orzo pasta with roasted butternut squash and fresh spinach, perfect for autumn evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main 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 medium onion, chopped Aromatic base that brings all the flavors together.
  • 2 cloves garlic, minced Adds depth and flavor.
  • 1 cup vegetable broth Enhances flavor and keeps everything moist.
  • 1 cup heavy cream For that luscious creaminess.
  • to taste salt and pepper Essential for bringing all the flavors to life.
  • for serving Parmesan cheese Finishing touch, adds nuttiness and richness.
  • as needed Olive oil To roast the squash and sauté the veggies.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Add the roasted butternut squash and fresh spinach, cooking until the spinach wilts.
  6. Pour in the vegetable broth and heavy cream, stirring together and allowing to simmer gently for a few minutes.
  7. Fold in the cooked orzo, adjusting seasoning with salt and pepper as needed and serve warm, topped with Parmesan cheese.

Notes

Make ahead by roasting squash and cooking orzo in advance. Store separately in the fridge for up to 3 days. Leftover orzo can be used in wraps or salads. Freezing is an option; let cool, store in airtight containers for up to 3 months.