I love playing with flavors in my kitchen and this butternut squash with spinach is no exception. Roasted butternut squash meets fresh spinach, tender orzo, and a splash of heavy cream to create a sauce with nuances of garlic and Parmesan. It is a delightful blend of savory and natural sweetness.

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I recently tried my hand at a dish that completely surprised me with its depth of flavor. I started by tossing cubed butternut squash in olive oil and browning a diced yellow onion with some garlic until they softened.

Adding orzo pasta along with a good splash of vegetable broth made the whole dish feel hearty and exciting. When I stirred in heavy cream and fresh spinach, I knew I was onto something special that danced between being both healthy and flavorful.

I finished it off with just the right amount of grated Parmesan cheese and a bit of salt and pepper. It wasn’t the typical butternut squash dish you’d see every day but more like a creative twist on traditional recipes that mix Squash Butternut with Spinach.

Every bite reminded me of how sometimes the simplest ingredients can create the most unexpected and delightful meals.

Why I Like this Recipe

I love this recipe because it’s super comforting and the creamy sauce makes every bite feel like a warm hug. I really dig how the roasted butternut squash gives a sweet, caramelized flavor that pops when mixed with the savory orzo. I also appreciate that it’s pretty straight forward to prep and cook, which makes it perfect for busy weeknights. Lastly, the way the spinach and Parmesan cheese melt into the mix makes it extra satisfying and rich in flavor.

So here’s my take on Creamy Orzo with Roasted Butternut Squash and Spinach. I start by roasting my butternut squash in a bit of olive oil with salt and pepper till it turns all tender and a bit caramelized. Then I saute a diced yellow onion in a pan until it starts to soften, toss in some minced garlic, and let them cook together for a minute or two. After that, I stir in orzo pasta and pour in vegetable broth, letting it simmer till the pasta is almost al dente. Once the squash is ready, I mix it all in with the onions and garlic, pour over some heavy cream and give it a good stir so everything becomes nice and creamy. To finish, I add in roughly chopped spinach and grated Parmesan cheese letting the spinach wilt and the cheese melt into the sauce. I season it with extra salt and pepper if needed, let it simmer a couple more minutes so all the flavors blend, and then serve it hot. Its not the fanciest dish ever but its really satisfying and full of flavor.

Ingredients

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Butternut squash adds natural sweetness and healthy fiber, giving a tender bite.
Olive oil is a heart healthy fat that boosts flavors and makes the dish rich.
Onion and garlic build a deep flavor base, plus they are full of antioxidants.
Orzo pasta supplies carbohydrates that energize the body while balancing the creaminess.
Vegetable broth brings a savory flavor that ties all the ingredients together.
Heavy cream gives the dish a smooth richness, and Parmesan adds a sharp, salty kick.
Spinach is loaded with vitamins and adds a fresh, earthy color and texture.
Salt and pepper season the dish, enhancing flavors without overpowering the creaminess.

Ingredient Quantities

1 medium butternut squash, peeled and cubed (about 3-4 cups)

2 tablespoons olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 cup orzo pasta

3 cups vegetable broth

1 cup heavy cream

2 cups fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 400°F and toss the cubed butternut squash in the olive oil, salt and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.

2. While the squash is roasting, heat a large pan over medium heat and add the diced yellow onion. Cook it for about 5 minutes until it starts to soften.

3. Add the minced garlic into the pan with the onions and stir for another minute.

4. Pour in the orzo pasta and then add the vegetable broth, bring the mixture to a simmer and let it cook for about 10 minutes or until the orzo is nearly al dente.

5. Once the squash is roasted, gently stir it into the pan with the orzo, onions and garlic.

6. Pour in the heavy cream and mix everything together so it becomes nice and creamy.

7. Stir in the roughly chopped fresh spinach and grated Parmesan cheese until the spinach wilts and the cheese melts into the sauce.

8. Taste the dish and season with extra salt and pepper if needed.

9. Let the whole mixture simmer for a couple more minutes so all the flavors get to blend.

10. Serve it hot and enjoy your creamy orzo with roasted butternut squash and spinach!

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking sheet
3. Mixing bowl for tossing the squash with oil, salt, and pepper
4. Cutting board
5. Chef’s knife for chopping squash, onion, garlic, and spinach
6. Measuring cups and spoons for the broth, cream, and seasoning
7. Large pan for sautéing onions and garlic and cooking the orzo
8. Wooden spoon or spatula for stirring
9. Grater for the Parmesan cheese

FAQ

Q: Can I swap the heavy cream for a lighter alternative?

A: Yeah, you can use half and half or even a cashew cream if you want a non dairy option, just keep in mind that the sauce might be a bit less thick and creamy.

Q: Could I use acorn squash instead of butternut squash?

A: Sure, acorn squash works fine as a substitute but its texture and flavor is slightly different; you just might need to adjust the roasting time.

Q: Do I have to use vegetable broth?

A: Not necessarily. If you prefer, you can use chicken broth though that would change the flavor profile a bit. It totally depends on your taste.

Q: How do I know when the orzo is cooked correctly?

A: The orzo should be al dente and a single bite should have a little firm center. If its too hard, add cooking time and stir well.

Q: Can I make this recipe ahead of time?

A: Yes, but its best served fresh. If you need to store it, keep it in the fridge for up to two days and add a bit more cream or broth when reheating.

Creamy Orzo With Roasted Butternut Squash And Spinach Recipe Substitutions and Variations

Instead of butternut squash, you could use acorn squash or even sweet potato cubes if you’re in a pinch
If you dont have heavy cream, try using full-fat coconut milk or half and half for a lighter twist
Swap the vegetable broth with some chicken broth if you want a meatier flavor
Out of fresh garlic? Garlic powder can work too – about a quarter teaspoon per clove should do it
If you’re short on fresh spinach, baby kale or even arugula can be a cool alternative

Pro Tips

1. When roastin the squash, try not to crowd the pan. That way, you’ll get a nice crispy edge and they won’t turn soggy. It’s a simple trick but makes a big difference.

2. Don’t overcook the garlic with the onions. I learned pretty quick that burnt garlic can make your whole dish taste bitter and worse. Add it just for a minute before moving on.

3. Keep an eye on your orzo. It cooks super fast and if you leave it too long in the broth, it can turn mushy real quick so stir often and check for that perfect al dente texture.

4. When you add the spinach and Parmesan, lower the heat so the cheese melts slowly and the spinach stays a bit crunchy. This helps keep all the flavors bright instead of having everything blend into one uniform taste.

Creamy Orzo With Roasted Butternut Squash And Spinach Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

427

kcal

Equipment: 1. Oven (preheated to 400°F)
2. Baking sheet
3. Mixing bowl for tossing the squash with oil, salt, and pepper
4. Cutting board
5. Chef’s knife for chopping squash, onion, garlic, and spinach
6. Measuring cups and spoons for the broth, cream, and seasoning
7. Large pan for sautéing onions and garlic and cooking the orzo
8. Wooden spoon or spatula for stirring
9. Grater for the Parmesan cheese

Ingredients

1 medium butternut squash, peeled and cubed (about 3-4 cups)
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup orzo pasta
3 cups vegetable broth
1 cup heavy cream
2 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Directions

Preheat your oven to 400°F and toss the cubed butternut squash in the olive oil, salt and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
While the squash is roasting, heat a large pan over medium heat and add the diced yellow onion. Cook it for about 5 minutes until it starts to soften.
Add the minced garlic into the pan with the onions and stir for another minute.
Pour in the orzo pasta and then add the vegetable broth, bring the mixture to a simmer and let it cook for about 10 minutes or until the orzo is nearly al dente.
Once the squash is roasted, gently stir it into the pan with the orzo, onions and garlic.
Pour in the heavy cream and mix everything together so it becomes nice and creamy.
Stir in the roughly chopped fresh spinach and grated Parmesan cheese until the spinach wilts and the cheese melts into the sauce.
Taste the dish and season with extra salt and pepper if needed.
Let the whole mixture simmer for a couple more minutes so all the flavors get to blend.
Serve it hot and enjoy your creamy orzo with roasted butternut squash and spinach!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.