A bowl of creamy orzo topped with roasted butternut squash cubes, fresh spinach, and a sprinkle of sesame seeds.

Creamy Orzo with Roasted Butternut Squash and Spinach

by

A velvety orzo dish featuring roasted butternut squash, fresh spinach, and a hint of thyme. Perfect as a cozy meal or side dish, this recipe is simple, comforting, and full of seasonal flavors.

Why You’ll Love This Recipe

  • Comfort Food: Creamy orzo pairs beautifully with caramelized butternut squash.
  • Healthy and Satisfying: Packed with vegetables and a touch of creaminess.
  • Quick and Easy: Ready in just 35 minutes.
  • Customizable: Easily made vegetarian, vegan, or gluten-free.

Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme (or fresh thyme sprigs for garnish)
  • Salt and black pepper, to taste
  • 1 cup orzo pasta
  • 2 cups chicken or vegetable broth
  • 1/2 cup milk or cream (or plant-based alternative for vegan option)
  • 2 cups fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
  3. In a medium saucepan, bring the broth to a boil. Add orzo, reduce heat to a simmer, and cook for 8-10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
  4. Stir in milk or cream, then add spinach. Cook for 2-3 minutes until the spinach wilts and the orzo becomes creamy.
  5. Gently fold in the roasted squash. Adjust seasoning with additional salt and pepper, if needed.
  6. Serve warm, garnished with Parmesan cheese and fresh thyme sprigs, if desired.

Servings and Timing

  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4

Variations

  1. Vegan Option: Use plant-based milk and skip the Parmesan cheese.
  2. Add Protein: Include grilled chicken, shrimp, or chickpeas for extra nutrition.
  3. Gluten-Free Option: Substitute orzo with gluten-free pasta or rice.
  4. Extra Vegetables: Add sautéed mushrooms, peas, or caramelized onions.

Storage and Reheating

  • Storage: Store in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a saucepan over low heat, adding a splash of broth or milk to restore creaminess.

FAQs

1. Can I use frozen butternut squash?

Yes, frozen butternut squash works well. Roast it directly from frozen, adding a few extra minutes of cooking time.

2. Can I make this recipe dairy-free?

Absolutely! Use plant-based milk like almond or oat and skip the Parmesan cheese.

3. What can I use instead of orzo?

You can use couscous, small pasta shapes, or rice for a similar texture.

4. Can I prepare this dish ahead of time?

Yes, but it’s best to add the spinach and roasted squash just before serving for optimal texture.

5. How do I prevent the orzo from sticking?

Stir occasionally while cooking and ensure there’s enough liquid in the saucepan.

6. Can I freeze this dish?

It’s not recommended, as the texture of orzo and squash may change when reheated.

7. Can I use fresh thyme instead of dried?

Yes, fresh thyme adds a wonderful flavor. Use sprigs during roasting and garnish with additional sprigs.

8. Is this recipe suitable for kids?

Yes, the creamy texture and mild flavors make it kid-friendly.

9. Can I make it spicier?

Add red pepper flakes or a dash of hot sauce for some heat.

10. What side dishes pair well with this?

A crisp green salad or garlic bread complements this dish beautifully.

Conclusion

Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and versatile dish perfect for weeknight dinners or holiday meals. Packed with creamy, rich flavors and wholesome ingredients, it’s a recipe you’ll turn to time and time again.

Print
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A bowl of creamy orzo topped with roasted butternut squash cubes, fresh spinach, and a sprinkle of sesame seeds.

Creamy Orzo with Roasted Butternut Squash and Spinach

  • Author: Chef Clara
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegetarian
Print Recipe

Description

Velvety orzo with roasted butternut squash, spinach, and thyme—a simple, cozy dish bursting with seasonal flavors.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme (or fresh thyme sprigs for garnish)
  • Salt and black pepper, to taste
  • 1 cup orzo pasta
  • 2 cups chicken or vegetable broth
  • 1/2 cup milk or cream (or plant-based alternative for vegan option)
  • 2 cups fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
  3. In a medium saucepan, bring the broth to a boil. Add orzo, reduce heat to a simmer, and cook for 8-10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
  4. Stir in milk or cream, then add spinach. Cook for 2-3 minutes until the spinach wilts and the orzo becomes creamy.
  5. Gently fold in the roasted squash. Adjust seasoning with additional salt and pepper, if needed.
  6. Serve warm, garnished with Parmesan cheese and fresh thyme sprigs, if desired.

Servings and Timing

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Method: Roasting and Stovetop
  • Cuisine: Italian-inspired