Creamy Spinach and Butternut Squash Orzo
This creamy orzo with roasted butternut squash, spinach, and Parmesan is the ultimate comfort food — cozy, flavorful, and perfect for a one-pot weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: One-Pot, Stovetop
- Cuisine: American, Mediterranean-inspired
- Diet: Vegetarian
Ingredients
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 (plus more if 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)
Instructions
Roast the Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon olive oil, thyme, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping once, until golden and tender. Set aside.
Sauté the Aromatics: In a large skillet, heat remaining 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
Toast the Orzo: Stir in orzo and cook for 2–3 minutes, toasting lightly until golden.
Simmer the Orzo: Gradually add vegetable broth 1 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 10–12 minutes until orzo is creamy and tender. Add more broth if needed.
Combine: Stir in the roasted squash and chopped spinach. Cook until spinach is wilted.
Add Cream & Cheese: Lower heat. Add heavy cream and Parmesan, stirring until creamy. Season with salt, pepper, and a pinch of red pepper flakes.
Finish & Serve: Remove from heat. Stir in fresh parsley. Serve warm with extra Parmesan and black pepper on top.
Notes
To save time, roast the squash ahead and store in the fridge for up to 3 days.
For extra protein, top with a fried egg or serve alongside grilled chicken or chickpeas.
If orzo absorbs too much liquid before it softens, just add warm broth or water ¼ cup at a time.
Swap in kale or arugula if you don’t have spinach on hand.
