Creamy Orzo with Roasted Butternut Squash and Spinach

By: Rabia

This dish combines tender roasted butternut squash, creamy garlicky orzo, and fresh spinach for a hearty, flavor-packed vegetarian main or side dish.

🛒 Ingredients

  • 2 cups butternut squash, peeled and cubed

  • 2 tbsp olive oil

  • Salt & black pepper, to taste

  • 1 tsp dried thyme (or fresh sprigs)

  • 1 cup orzo pasta

  • 3 cloves garlic, minced

  • 2 tbsp butter

  • 2 ½ cups vegetable broth (or chicken broth)

  • 1 cup fresh spinach, roughly chopped

  • ½ cup grated Parmesan cheese

  • ¼ cup heavy cream (or half-and-half, optional for extra creaminess)

  • Pinch of red pepper flakes (optional)

👩‍🍳 Instructions

  1. Roast the Butternut Squash

    • Preheat oven to 400°F (200°C).

    • Toss squash cubes with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender.

  2. Cook the Orzo

    • In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).

    • Stir in orzo and toast lightly for 2 minutes.

  3. Simmer

    • Slowly pour in broth. Reduce heat and let orzo simmer, stirring occasionally, until al dente and creamy (about 10–12 minutes).

  4. Add Veggies & Cheese

    • Stir in roasted butternut squash, spinach, Parmesan, and cream (if using). Cook until spinach wilts and everything is coated in creamy sauce.

  5. Season & Serve

    • Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.

    • Serve warm, garnished with extra Parmesan.

🌟 Tips & Variations

  • Swap spinach for kale or arugula for a different flavor.

  • Add crispy bacon, pancetta, or sausage for a meaty twist.

  • For a dairy-free option, use coconut cream instead of heavy cream and skip Parmesan.

  • Make it heartier by tossing in roasted chickpeas or white beans.

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