Looking for a cozy and healthy vegetarian dinner? Look no further than Creamy Orzo with Roasted Butternut Squash and Spinach! This comforting dish features tender orzo pasta, sweet roasted butternut squash, and fresh spinach all enveloped in creamy goodness. It’s perfect for any night of the week and sure to please everyone at the table.
Why You’ll Love This Recipe
- Quick & Easy: It comes together in under 30 minutes.
- Simple Ingredients: You probably have most of these items in your pantry already.
- Perfect for Any Occasion: Great for weeknight dinners, lunch meal prep, or impressing guests.
- Unbelievably Delicious: The combination of flavors is comforting and satisfying.
- Vegetarian Delight: Packed with nutrients, it’s a guilt-free treat!
This recipe stands out with its creamy texture balanced by the sweetness of roasted squash, making it a comforting dish that warms your soul.
Ingredients Needed
For the Roasted Squash:
- 1 small butternut squash (about 2 cups diced)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Orzo:
- 1 cup dry orzo pasta
- 2 cups vegetable broth (or water)
For the Creamy Sauce:
- 2 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder or 1 garlic clove, minced
Optional Enhancements:
- Crushed red pepper flakes, fresh thyme, or a pinch of nutmeg
How to Make Creamy Orzo with Roasted Butternut Squash and Spinach
- Preheat the oven to 400°F (200°C). This step is essential as it ensures even roasting of the squash.
- Prepare the butternut squash. Dice the squash into small cubes, then toss it with olive oil, salt, and pepper in a mixing bowl to coat evenly.
- Roast the squash. Spread the diced squash in a single layer on a baking sheet. Roast in the oven for 20–25 minutes, or until tender and caramelized. Stir halfway through for even cooking.
- Cook the orzo. In a medium saucepan, bring vegetable broth to a boil. Add the dry orzo and reduce the heat to a simmer. Cook for about 8–10 minutes, stirring occasionally, until most of the liquid is absorbed.
- Add garlic and spinach. Stir in the minced garlic (or garlic powder) and chopped spinach. Cook for 1–2 minutes until the spinach wilts down.
- Make it creamy. Lower the heat, then add the heavy cream and grated Parmesan cheese into the orzo mixture. Stir until the cheese is melted and it becomes creamy. Adjust seasoning to your taste.
- Fold in the squash. Gently mix in the roasted butternut squash. Allow it to heat through, then remove from heat.
- Serve warm. Top with additional Parmesan or fresh herbs, if desired.
Serving and Storage Tips
Serve your Creamy Orzo warm in bowls, garnished with some extra Parmesan and fresh herbs to elevate the presentation. For storage, keep leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet or microwave, adding a splash of broth or water if it’s too thick.
Helpful Notes
- If you prefer a lighter version, swap heavy cream for half-and-half or use a non-dairy alternative.
- For added flavor, toast the orzo in a little olive oil before adding the broth.
- Feel free to mix in other vegetables like mushrooms or bell peppers for more variety!
Conclusion
Creamy Orzo with Roasted Butternut Squash and Spinach is an enticing vegetarian dish that combines delightful flavors with easy preparation. It’s great for any meal and provides cozy comfort with every bite. If you try this recipe, I’d love to hear how it went! Please leave a comment and a star rating, and don’t forget to share your experience on social media. What other variations did you make? Let us know below!
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash. Just make sure to adjust the roasting time since frozen squash tends to cook faster.
How can I make this recipe gluten-free?
To make it gluten-free, substitute the orzo with a gluten-free pasta option. There are many brands available that replicate the texture of orzo well.
Is this recipe freezer-friendly?
Yes! You can freeze the creamy orzo. Just let it cool completely, then store it in an airtight container. When ready to eat, thaw in the fridge overnight and reheat gently on the stove.
Print
Creamy Orzo with Roasted Butternut Squash and Spinach
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and healthy vegetarian dinner featuring tender orzo pasta, sweet roasted butternut squash, and fresh spinach in a creamy sauce.
Ingredients
- 1 small butternut squash (about 2 cups diced)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 cup dry orzo pasta
- 2 cups vegetable broth (or water)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder or 1 garlic clove, minced
- Optional: Crushed red pepper flakes, fresh thyme, or a pinch of nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Dice the butternut squash into small cubes and toss with olive oil, salt, and pepper.
- Spread the diced squash on a baking sheet and roast for 20–25 minutes, stirring halfway through.
- In a medium saucepan, bring the vegetable broth to a boil. Add the dry orzo and reduce heat to a simmer. Cook for about 8–10 minutes.
- Stir in garlic and chopped spinach, cooking for 1–2 minutes until spinach wilts.
- Lower heat, add heavy cream and grated Parmesan, stirring until creamy.
- Gently mix in the roasted butternut squash and heat through.
- Serve warm with additional Parmesan or fresh herbs.
Notes
For a lighter version, swap heavy cream for half-and-half or use a non-dairy alternative. Toast the orzo in olive oil for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg