Description

This Creamy Orzo with Roasted Butternut Squash and Spinach is a rich, comforting one-pan meal or side dish that’s perfect for cooler nights. Tender orzo is simmered in a creamy garlic-Parmesan sauce, paired with sweet roasted squash and fresh spinach. It’s veggie-packed, easy to make, and totally satisfying.

Ingredients

3 cups butternut squash, peeled and diced
1 tablespoon olive oil
Salt and pepper, to taste
1/2 teaspoon paprika or dried thyme (optional)

For the orzo:

1 tablespoon olive oil or butter
1 small shallot or 1/2 small onion, finely chopped
2 cloves garlic, minced
1 cup orzo pasta
2 1/4 cups vegetable or chicken broth
1/2 cup heavy cream or half-and-half
1/2 cup freshly grated Parmesan cheese
2 cups baby spinach
Salt and black pepper, to taste
Optional: pinch of red pepper flakes or lemon zest for extra flavor

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Instructions

Roast the butternut squash:
Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, pepper, and optional spices.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Cook the orzo:
In a large skillet or saucepan, heat oil or butter over medium heat. Add shallot and garlic, sauté for 2–3 minutes until softened and fragrant.
Stir in the orzo and toast for 1 minute.
Simmer:
Pour in the broth and bring to a low boil. Reduce heat and simmer, stirring often, until orzo is tender and liquid is mostly absorbed (about 10 minutes).
Make it creamy:
Stir in the cream and Parmesan. Add the spinach and stir until wilted. Season with salt, pepper, and optional red pepper flakes or lemon zest.
Combine and serve:
Gently fold in the roasted butternut squash. Serve warm, garnished with extra Parmesan if desired.

Notes

Make it vegan by using dairy-free cream and cheese alternatives.
Add protein like grilled chicken, sausage, or chickpeas to make it a full meal.
Leftovers keep well for 2–3 days in the fridge.