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Creamy Orzo with Roasted Butternut Squash and Spinach brings comfort and warmth to any dinner table. The sweetness of roasted butternut squash mixes with the silkiness of orzo and fresh spinach. What makes this meal special is the way each bite balances creamy textures with hearty flavors. It is a dish I make again and again when I want something cozy yet bright and vibrant.
I first made this on a chilly evening when I wanted to impress my friend with something homemade. She asked for the recipe before she finished her bowl. Now it is the dish I crave every time fall squash hits the market.
Ingredients
- Butternut squash: diced fresh and sweet always choose one that feels heavy for its size and has deep orange flesh
- Olive oil: gives flavor and helps the squash roast until golden look for cold pressed if possible
- Salt and black pepper: bring all the flavors to life taste as you go
- Orzo pasta: small and tender cooks quickly and makes the base of this dish pick an Italian brand for best texture
- Vegetable broth: adds more flavor than plain water choose a low sodium version so you control the seasoning
- Butter: gives richness and silkiness I use unsalted to adjust salt myself
- Garlic: minced for a punchy aromatic bite fresh is key here
- Parmesan cheese: brings nutty salty depth always grate from a block for best results
- Heavy cream: makes it extra lush go for full fat if you can
- Baby spinach: fresh and vibrant roughly chopped so it wilts quickly pick dark green leaves without mushy spots
- Dried thyme: adds a hint of earthiness completely optional
- Red pepper flakes: a gentle kick if you like heat
- Fresh parsley: brightens up everything use as garnish for a pop of color
Step-by-Step Instructions
- Roast the Squash:
- Peel and dice the butternut squash into bite-sized cubes. Toss with olive oil salt and black pepper until every piece glistens. Spread them out on a baking sheet. Roast in a hot oven at four hundred degrees for twenty five to thirty minutes. The goal is golden edges and fork tenderness.
- Sauté the Aromatics:
- Melt butter in a large saucepan over medium heat. Add minced garlic stirring for one minute until it smells fragrant but does not brown. Inhale that garlic butter aroma.
- Toast the Orzo:
- Pour in the orzo pasta. Stir constantly for around two minutes to toast slightly. This step develops a subtle nutty flavor that makes the orzo extra delicious.
- Simmer the Pasta:
- Add the vegetable broth and bring it all to a simmer. Let orzo cook gently for ten to twelve minutes stirring now and then. Check for tenderness. Most of the liquid should be absorbed by the end.
- Make it Creamy:
- Turn the heat to low. Stir in grated Parmesan and heavy cream. Mix well so everything gets glossy and coats the pasta. The aroma will be irresistible.
- Add the Greens:
- Tip in the chopped baby spinach plus dried thyme and red pepper flakes if using. Stir gently until the spinach wilts and turns silky.
- Fold in the Roasted Squash:
- Once the squash is done roasting add it carefully to the pot. Fold together so every bite has some golden squash. Taste and adjust seasoning with salt and pepper.
- Garnish and Serve:
- Spoon the creamy orzo into bowls and shower with fresh chopped parsley for a lift of brightness. Serve warm and savor.
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Butternut squash is my favorite part because I love its caramelized edges after roasting. When I make this for my sister we always sneak the roasty bits straight off the sheet pan before adding them to the pot.
How to Store Leftovers
This dish keeps well in an airtight container in the refrigerator for three days. The orzo will continue to absorb some liquid so you might want to add a splash of broth or cream before reheating. I prefer stovetop reheating over the microwave for best results and to revive that silky creaminess. Freeze portions if you need a longer storage option but eat within one month for the freshest flavor.
Swapping Ingredients
You can swap butternut squash for sweet potato or pumpkin if needed. For a non dairy version use oat milk or coconut cream instead of heavy cream and skip the Parmesan or use a vegan alternative. If you want more protein stir in some white beans or chickpeas with the spinach for extra heartiness.
Serving Suggestions
I love serving this with a crisp green salad and some crusty bread on the side. If you want to make it a feast add a shower of extra Parmesan or toasted pumpkin seeds on top. It also works as a hearty side dish for roast chicken or grilled sausages.
Orzo Comfort Across Cultures
Orzo also called risoni is a pasta beloved in Mediterranean kitchens. It shows up in Greek soups Turkish pilafs and Italian salads but here gets a creamy risotto style twist. Butternut squash adds American autumn flair making it a cross cultural comfort food.
Recipe FAQs
- → Can I substitute another green for spinach?
Yes, baby kale or Swiss chard work well in place of spinach and add a similar freshness to the dish.
- → What type of cheese can I use instead of Parmesan?
Pecorino Romano or a mild Asiago makes a good substitute, offering similar salty and nutty flavors.
- → How do I store leftovers?
Transfer to an airtight container and refrigerate for up to three days. Reheat gently, adding a splash of broth.
- → Is it possible to make this dairy-free?
Swap the butter for olive oil, use a plant-based cream, and omit the cheese or add a vegan alternative.
- → Can I add protein to this meal?
Stir in cooked chickpeas or top each portion with toasted pine nuts for added protein and texture.