Creamy Spinach and Butternut Squash Orzo

Why You’ll Love This Recipe

I love this dish because it checks all the boxes: it’s easy, comforting, and packed with flavor. The creamy texture of the orzo makes it feel like a risotto, but it comes together faster and with less fuss. Roasting the butternut squash adds depth and caramelized edges, while the spinach gives it balance. It’s a perfect vegetarian main or a flavorful side dish, and it’s all done in one pan with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 butternut squash (peeled and diced into small cubes — about 3 cups)

• 2 cups baby spinach (roughly chopped)

• 2 cloves garlic (minced)

• 2 tablespoons fresh parsley (chopped)

• ½ teaspoon dried thyme

• 1½ cups orzo pasta

• 3 cups vegetable broth (or more as needed)

• 2 tablespoons unsalted butter

• ¼ cup heavy cream

• ½ cup Parmesan cheese (freshly grated)

• 2 tablespoons olive oil

• 1 pinch red pepper flakes

• Salt and black pepper (to taste)

Directions

1. Roast the Butternut Squash
   I preheat the oven to 400°F (200°C). Then I spread the diced squash on a parchment-lined baking sheet, drizzle it with 1 tablespoon olive oil, and season with salt, pepper, and a pinch of thyme. I roast it for 20–25 minutes, flipping once, until the squash is tender and lightly caramelized.

2. Sauté the Aromatics
   In a large skillet, I heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. I add the garlic and sauté for about 30 seconds, just until fragrant.

3. Toast the Orzo
   I stir the orzo directly into the skillet and toast it for 2–3 minutes. It should get lightly golden, which adds a nutty depth of flavor to the dish.

4. Cook the Orzo
   I pour in the vegetable broth gradually, one cup at a time, letting each addition absorb before adding more. I stir often and cook for 10–12 minutes, until the orzo is creamy and tender. I add extra broth if it gets too thick.

5. Add the Spinach and Roasted Squash
   Once the orzo is almost done, I stir in the roasted butternut squash and chopped spinach. The spinach wilts quickly, and the squash adds sweetness and texture.

6. Add the Cream and Cheese
   I reduce the heat to low and mix in the heavy cream and Parmesan cheese. I stir gently until the sauce is smooth and creamy. If needed, I loosen it with a splash of broth. Then I season with salt, black pepper, and a pinch of red pepper flakes.

7. Finish and Serve
   I remove the skillet from heat and stir in fresh parsley for brightness. I serve it warm with extra Parmesan and cracked black pepper on top.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add protein: I sometimes stir in cooked chicken, crispy pancetta, or white beans for extra heartiness.

• Make it vegan: I use plant-based butter, dairy-free cream, and vegan Parmesan to keep it creamy without the dairy.

• Swap the grain: Pearl couscous or small pasta shells work if I’m out of orzo.

• Use kale instead of spinach: I chop it finely and sauté it slightly before adding, since it’s a bit tougher.

• Make it spicier: A pinch more red pepper flakes or a splash of hot sauce brings the heat up a notch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or water to restore the creamy texture. It reheats well and still tastes great the next day.

FAQs

Can I make this ahead of time?

Yes, I prepare it a few hours ahead and reheat before serving. I just stir in a little extra broth to loosen the sauce before reheating.

Can I use frozen butternut squash?

Absolutely. I roast it straight from frozen—just give it a few extra minutes in the oven to get golden and tender.

Is this recipe gluten-free?

Not as written, but I’ve made it with gluten-free orzo and it turns out just as delicious.

Can I use milk instead of heavy cream?

Yes, I’ve used whole milk or half-and-half. It won’t be quite as rich, but it still makes a creamy sauce.

What can I serve this with?

This dish stands on its own, but I like serving it with roasted chicken, a fresh salad, or a crusty piece of bread to soak up the sauce.

Conclusion

This Creamy Spinach and Butternut Squash Orzo is the kind of one-pot meal I turn to when I want something hearty, nourishing, and packed with flavor. It’s elegant enough for entertaining but easy enough for a weeknight dinner. With its cozy texture and bold fall flavors, this dish is pure comfort in a bowl—and one I’ll be making again and again.

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