CREAMY DREAMY BUTTERNUT ORZO

I still remember Thanksgiving at my Aunt Carol’s house, the aroma of roasted vegetables filling every corner. While everyone else dove for the turkey, I always made a beeline for her butternut squash side dish. It was sweet, savory, and utterly comforting – a flavor memory I cherish. Today, I’m sharing all my secrets for the most amazing Creamy Orzo with Roasted Butternut Squash and Spinach you’ll ever make, a dish that captures that same magic in a whole new way!

Why You’ll Absolutely LOVE This Creamy Orzo!

Okay, my friend, let’s talk about why this Creamy Orzo with Roasted Butternut Squash and Spinach is about to become your new go-to comfort food. It’s more than just a meal; it’s an experience. We’re talking about perfectly roasted butternut squash, caramelized to bring out its natural sweetness, combined with tender orzo pasta, vibrant spinach, and a luscious, creamy sauce that ties it all together. Trust me; you’ll be making this again and again.

What makes this recipe so special? It’s the balance of flavors and textures. The sweetness of the butternut squash contrasts beautifully with the earthy spinach, and the creamy sauce adds a touch of indulgence that elevates the entire dish. Plus, it’s incredibly versatile! You can easily customize it to your liking with different cheeses, herbs, or even protein additions. But before we get ahead of ourselves, let’s dive into the ingredients and the step-by-step process that will lead you to orzo heaven.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this masterpiece. Don’t worry; most of them are kitchen staples! I’ve included notes on substitutions where possible, because I know sometimes you just have to work with what you’ve got!

• Butternut Squash: About 1 medium-sized squash (around 2 pounds). Look for one that feels heavy for its size, with a smooth, even skin.
• Orzo Pasta: 1 cup of dry orzo pasta. You can substitute with other small pasta shapes like ditalini or acini di pepe if needed.
• Fresh Spinach: 5 ounces (about 5 cups packed) of fresh spinach. Baby spinach works best because it’s more tender, but regular spinach is fine too – just make sure to remove any tough stems.
• Onion: 1 medium yellow onion, finely chopped.
• Garlic: 3-4 cloves of garlic, minced.
• Vegetable Broth: 4 cups of vegetable broth. Chicken broth can also be used for a richer flavor.
• Heavy Cream: 1/2 cup of heavy cream. This is what gives the orzo its creamy texture. You can substitute with half-and-half for a lighter option, but the sauce won’t be as rich.
• Parmesan Cheese: 1/2 cup of grated Parmesan cheese, plus more for serving. Freshly grated is always best!
• Olive Oil: 2-3 tablespoons of olive oil.
• Butter: 2 tablespoons of butter (optional, but adds a lovely richness).
• Salt and Pepper: To taste. Don’t be shy with the seasoning!
• Nutmeg: A pinch of ground nutmeg (optional, but adds a warm, cozy flavor).
• Fresh Sage or Thyme: 1 tablespoon chopped (optional, for added flavor).

Step-by-Step Instructions: From Squash to Swoon-Worthy Orzo

Alright, let’s get cooking! Follow these detailed steps, and I promise you’ll be amazed at how easy it is to create this restaurant-quality dish. Remember, don’t be afraid to experiment and adjust the seasonings to your liking. Cooking is all about having fun and creating something delicious!

1. Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting the butternut squash and getting that beautiful caramelization.
2. Prepare the butternut squash. Peel the squash, remove the seeds, and cut it into 1-inch cubes. I find that using a sharp vegetable peeler makes this process much easier!
3. Toss the squash with olive oil, salt, and pepper. In a large bowl, drizzle the cubed squash with 1-2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss well to ensure all the pieces are evenly coated.
4. Roast the squash. Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. You want it to be fork-tender and have those beautiful browned edges.
5. While the squash is roasting, prepare the orzo. Heat 1 tablespoon of olive oil or 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
6. Sauté the onion and garlic. Add the chopped onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
7. Toast the orzo. Add the dry orzo pasta to the pot and toast for 2-3 minutes, stirring constantly. This step adds a nutty flavor to the orzo. It should be lightly golden.
8. Add the vegetable broth. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
9. Stir in the spinach. Add the fresh spinach to the pot and stir until wilted, about 1-2 minutes. The spinach will cook down quickly.
10. Add the roasted butternut squash, heavy cream, and Parmesan cheese. Gently stir in the roasted butternut squash, heavy cream, and Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg (if using).
11. Simmer and stir. Simmer for a few minutes, stirring occasionally, until the sauce has thickened and everything is heated through. The sauce should be creamy and coat the orzo nicely.
12. Taste and adjust seasoning. Give it a taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or Parmesan cheese.
13. Serve immediately. Garnish with extra Parmesan cheese and fresh sage or thyme (if using). Enjoy your delicious Creamy Orzo with Roasted Butternut Squash and Spinach!

Variations to Make This Dish Your Own!

One of the best things about this recipe is how easily you can customize it to your liking. Here are a few ideas to get you started:

• Add protein: Grilled chicken, sausage, or shrimp would all be delicious additions. If you’re looking for a vegetarian option, you could add some chickpeas or white beans.
• Use different cheeses: Try adding goat cheese, Gruyere, or fontina cheese for a different flavor profile.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Add other vegetables: Roasted Brussels sprouts, kale, or mushrooms would all be great additions.
• Make it vegan: Use plant-based cream and Parmesan cheese alternatives.

Success Tips for Creamy Orzo Perfection

To ensure your Creamy Orzo with Roasted Butternut Squash and Spinach turns out perfectly every time, here are a few of my top tips:

• Don’t overcook the orzo: Overcooked orzo will be mushy, so make sure to cook it just until it’s tender. Check it frequently during the last few minutes of cooking.
• Roast the butternut squash properly: Roasting the squash until it’s slightly caramelized is key to bringing out its natural sweetness. Don’t be afraid to let it get a little brown!
• Use good-quality ingredients: Using fresh, high-quality ingredients will make a big difference in the overall flavor of the dish.
• Taste and adjust seasoning: Don’t be afraid to taste and adjust the seasoning as you go. Salt, pepper, and Parmesan cheese can all be added to taste.
• Don’t skip toasting the orzo: Toasting the orzo creates a deeper, nuttier flavour. This is a crucial step!

Serving Suggestions

This Creamy Orzo with Roasted Butternut Squash and Spinach is delicious on its own as a main course, but it also makes a great side dish. Here are a few serving suggestions:

• Serve it alongside roasted chicken, pork, or fish.
• Pair it with a simple green salad.
• Serve it as part of a vegetarian feast.
• Top it with a dollop of ricotta cheese or a sprinkle of toasted nuts.

Speaking of sides, you might also consider a delicious ROASTED ZUCCHINI RECIPE to round out the meal with even more veggies! Or, if you’re looking for another way to use up some of that spinach, why not try making some SPINACH MEATBALLS? They’re surprisingly delicious!

If you’re craving something comforting and creamy, but maybe with a different flavour profile, you should also check out the Creamy Chicken Sausage Orzo. It’s another one-pan wonder that’s packed with flavour and requires minimal clean-up.

For another fantastic butternut squash option, though in a different format, I highly suggest looking at our Roasted Zucchini & Squash . This is also a fan favorite and goes well with any main course.

Make-Ahead & Storage Instructions

Good news! You can absolutely make parts of this dish ahead of time. Here’s how:

• Roast the butternut squash ahead of time: You can roast the butternut squash up to 2 days in advance and store it in the refrigerator. This will save you time on the day you’re making the orzo.
• Cook the orzo ahead of time: You can cook the orzo ahead of time, but be sure to slightly undercook it, as it will continue to cook when you add it to the sauce. Store the cooked orzo in the refrigerator.
• Assemble the dish ahead of time: You can assemble the entire dish ahead of time and store it in the refrigerator. When you’re ready to serve, simply reheat it over low heat, stirring occasionally, until heated through. You may need to add a little extra broth or cream to loosen the sauce.

Storage: Store leftover Creamy Orzo with Roasted Butternut Squash and Spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little extra broth or cream if needed.

If you are looking for a similar soup option I can suggest my recipe for ROASTED CAULIFLOWER SOUP HEAVEN. It’s another comforting dish with roasted vegetables at the heart.

Also, check out Creamy Zucchini Pasta Sauce for a another delicious and easy pasta dish!

Get Ready to Impress!

So there you have it! My foolproof recipe for Creamy Orzo with Roasted Butternut Squash and Spinach. It’s a dish that’s both comforting and elegant, perfect for a weeknight dinner or a special occasion. I know you’re going to love it, and your family and friends will be begging for the recipe. Don’t forget to share your creations with me – I love seeing your culinary masterpieces! Happy cooking!

Creamy Dreamy Butternut Orzo

Amelia Chen-Morrison

This Creamy Butternut Orzo is a comforting and flavorful dish that combines roasted butternut squash, tender orzo pasta, and fresh spinach in a luscious creamy sauce. It’s a perfect balance of sweet and savory, making it an ideal meal for any occasion.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course, Side Dish

Cuisine Italian-Inspired

Servings 4

Calories 450 kcal

Equipment

• Vegetable peeler
• Cutting board
• Knife
• Large bowl
• Baking Sheet
• Large pot or Dutch oven
• Measuring cups and spoons
• Wooden spoon or spatula
• Grater

Ingredients

  

• 1 medium butternut squash about 2 pounds
• 2-3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup dry orzo pasta
• 1 tablespoon olive oil or 2 tablespoons butter
• 1 medium yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 4 cups vegetable broth
• 5 ounces fresh spinach about 5 cups packed
• ½ cup heavy cream
• ½ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons butter optional
• Pinch of ground nutmeg optional
• 1 tablespoon chopped fresh sage or thyme optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
• In a large bowl, toss the cubed squash with 1-2 tablespoons of olive oil, salt, and pepper.
• Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
• While the squash is roasting, heat 1 tablespoon of olive oil or 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
• Add the chopped onion to the pot and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Add the dry orzo pasta to the pot and toast for 2-3 minutes, stirring constantly, until lightly golden.
• Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked and the liquid is absorbed. Stir occasionally.
• Add the fresh spinach to the pot and stir until wilted, about 1-2 minutes.
• Gently stir in the roasted butternut squash, heavy cream, and Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg (if using).
• Simmer for a few minutes, stirring occasionally, until the sauce has thickened and everything is heated through.
• Taste and adjust seasoning as needed.
• Serve immediately, garnished with extra Parmesan cheese and fresh sage or thyme (if using).

Notes

For a richer flavor, use chicken broth instead of vegetable broth. Half-and-half can be substituted for heavy cream for a lighter option. You can roast the butternut squash ahead of time to save time. Don’t overcook the orzo, or it will become mushy. Leftovers can be stored in the refrigerator for up to 3 days.