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Creamy Orzo with Roasted Butternut Squash and Spinach

Creamy Orzo with Roasted Butternut Squash and Spinach Comfort

Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and elegant vegetarian dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 medium Butternut Squash Substitution: Zucchini or bell peppers can be used; choose ones that roast well.
  • 2 tablespoons Olive Oil Prep Note: Use high-quality olive oil for better flavor.
  • to taste Salt Adjust to taste.
  • to taste Black Pepper Adjust to taste.
For the Pasta
  • 1 cup Orzo Pasta Substitution: Other small pasta like ditalini or rice can work in a pinch.
  • 4 cups Vegetable Broth Substitution: Water can be used if broth is unavailable.
  • 2 tablespoons Butter Substitution: Plant-based butter for a dairy-free option.
For the Creamy Base
  • 2 cloves Garlic Note: Fresh garlic is recommended for the best flavor.
  • 1/2 cup Grated Parmesan Cheese Substitution: Nutritional yeast for vegan option.
  • 1 cup Heavy Cream Substitution: Omit for a lower-calorie option.
For the Greens
  • 4 cups Baby Spinach Note: Any leafy green like kale may be used.
  • 1 teaspoon Dried Thyme Optional based on preference.
  • 1/4 teaspoon Red Pepper Flakes Omit for a milder dish.

Equipment

  • oven
  • Medium saucepan
  • baking sheet
  • Large Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Dice butternut squash, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through.
  2. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add orzo and toast for 2 minutes, stirring frequently.
  3. Pour in vegetable broth and bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and absorbed most broth.
  4. Reduce heat to low. Stir in Parmesan cheese and heavy cream until fully incorporated. Add baby spinach and stir until wilted, about 2-3 minutes.
  5. Gently fold in roasted butternut squash. Adjust seasoning with salt, pepper, or thyme to enhance flavors.
  6. Serve warm in bowls, garnished with extra Parmesan or red pepper flakes. Enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 52gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 4000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

The creamy orzo is best enjoyed fresh. If making ahead, add a splash of broth when reheating to revive the creaminess.

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