SPREAD LOVE

Roasted Butternut Squash : there’s something undeniably comforting about a warm, creamy pasta dish, especially when it brings together hearty vegetables and wholesome ingredients. Creamy orzo with roasted butternut squash and spinach is the perfect balance of indulgence and nutrition—a dish that fits right into your weeknight rotation or your next fall dinner gathering.

This simple recipe not only delivers on taste and texture but also features seasonal produce like butternut squash, which is rich in vitamins and fiber. Curious about its benefits? Check out the nutritional profile of butternut squash to learn how much vitamin A, potassium, and antioxidants it packs.

If you’re new to orzo, you might mistake it for rice, but it’s actually a small, rice-shaped pasta made from durum wheat. It’s incredibly versatile and ideal for absorbing rich flavors. Want to perfect the technique? Here’s a great resource on how to cook orzo properly.

Why You’ll Love This Roasted Butternut Squash

Quick and easy: Ready in about 30 minutes
One-pan option: Minimal cleanup
Vegetarian-friendly: Meatless without sacrificing flavor
Year-round potential: Use sweet potatoes when squash is out of season

What is Orzo?

Orzo is a short-cut pasta that resembles large grains of rice. Though often used in soups, salads, or risottos, it shines in creamy dishes like this one. You can find orzo in most grocery stores, often labeled as risoni. Choose a slightly larger cut if you want more bite.

Ingredients Breakdown

Here’s what makes this creamy orzo both rich and nourishing:

Orzo pasta – Acts as the hearty, creamy base
Butternut squash – Roasted until caramelized for a sweet, earthy contrast
Spinach – Adds color, texture, and a dose of iron
Heavy cream – Just a half cup brings richness without overpowering
Garlic & spices – Smoked paprika, Italian seasoning, and thyme for aromatic depth
Olive oil – For roasting and sautéing
Chicken or vegetable stock – Used to cook the orzo and enhance flavor

Optional Add-ins:

Grated Parmesan
Red pepper flakes
Toasted pine nuts

How to Roasted Butternut Squash Perfectly

Perfectly roasted squash is sweet, soft, and slightly crispy on the edges. Follow these tips:

Preheat oven to 400°F (200°C)
Toss peeled and cubed squash with olive oil, salt, pepper, and fresh thyme
Spread evenly on a parchment-lined baking sheet
Roast for 25–30 minutes, flipping halfway

Avoid overcrowding the pan to ensure even browning.

Cooking the Orzo

Cooking orzo is simple, but a few techniques make it extra flavorful:

Toast the orzo in olive oil with minced garlic and spices before adding liquid
Use a 1:2 ratio of orzo to stock (e.g., 1.5 cups orzo to 3 cups stock)
Simmer on medium heat and stir occasionally to prevent sticking
Add more liquid gradually if it dries out before fully cooked

Making the Creamy Base

The creaminess in this dish comes not from heavy cream alone but from the starch released by the pasta during cooking. Combine that with a touch of cream and wilted spinach, and you’ve got a silky, luxurious texture.

Once orzo is cooked, reduce heat to low
Add fresh spinach and stir until wilted
Pour in the cream and stir to coat everything evenly

Putting It All Together

Time to assemble this comforting bowl of goodness:

Fold in the roasted butternut squash
Add salt and pepper to taste
Garnish with more thyme or a touch of Parmesan
Serve warm with crusty bread or a fresh salad

Toppings and Enhancements

Elevate your orzo with these optional garnishes:

Freshly grated Parmesan cheese
Cracked black pepper
Chopped parsley, basil, or thyme
Toasted pine nuts or chopped walnuts
Red pepper flakes for a spicy kick

Storage and Reheating Tips

This dish stores beautifully, making it great for meal prep:

Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze for up to 2 months
Reheat: Add a splash of milk or stock when reheating on stovetop or in microwave to loosen sauce

Customizations and Substitutions

This orzo recipe is endlessly adaptable. Try these ideas:

Swap the greens: Use kale, arugula, or Swiss chard instead of spinach
Change the squash: Sweet potatoes or acorn squash work just as well
Add protein: Include sautéed sausage, rotisserie chicken, or even chickpeas
Go gluten-free: Use a rice-based orzo alternative
Make it vegan: Use coconut cream or oat-based cream and vegetable stock

Perfect Pairings

Creamy orzo pairs well with:

Breads: Garlic bread, focaccia, or crusty sourdough
Salads:
- Spinach salad with pine nuts and goat cheese
- Arugula, apple, and pecan salad with a balsamic vinaigrette
Proteins: Grilled chicken, baked salmon, or seared tofu

Nutritional Breakdown

Here’s what you get in each hearty serving (approx. values):

Calories: 410
Protein: 11g
Carbs: 49g
Fiber: 4g
Fat: 19g
Vitamin A: 200% DV
Vitamin C: 30% DV
Iron & Calcium: Moderate amounts

This makes it a well-balanced, vegetable-rich comfort food.

FAQs

Is orzo pasta or rice?
Orzo is pasta, made from wheat flour, though it resembles rice in shape.

Can I use frozen butternut squash?
Yes! Just thaw and drain it before roasting or sautéing.

How can I make this dish vegan?
Swap cream with oat, almond, or coconut cream and use vegetable broth.

Is creamy orzo healthy?
Yes—especially when packed with vegetables like squash and spinach. Use light cream to keep it balanced.

How do I prevent orzo from becoming mushy?
Don’t overcook it. Stir occasionally, and keep the simmer low and steady.

Conclusion and Final Tips

Creamy orzo with roasted butternut squash and spinach is a dish that feels indulgent but is rooted in whole, seasonal ingredients. It’s easy to adapt, reheats beautifully, and impresses both family and guests. Whether you’re embracing fall flavors or just need a fast weeknight dinner, this is a recipe worth bookmarking.