I just made creamy orzo with roasted squash and honestly this Butternut Squash With Spinach pairing makes a weeknight dinner feel like something worth bragging about.

Jump to Recipe

I adore this creamy bowl with roasted butternut squash because the squash gets caramelized and sweet, and the whole bowl feels unapologetically rich. I love the contrast of silky sauce and toothsome bits of veg.

I’m obsessed with that comforting, cheesy pull when you stir it. But it’s real food, not pretentious.

I eat it on lazy weeknights and sometimes feed it to friends who ask for seconds. Also, it fits right into Butternut Squash With Spinach lists and shows up in Healthy Dinner Recipes Butternut Squash roundups I save.

I keep making it. Can’t help it.

seriously no regrets

Ingredients

Print Recipe (No Advertisments)

Butternut squash: sweet, tender bites that warm the bowl.
Olive oil: helps roast and adds gentle fruitiness.
Kosher salt: it seasons and brings out sweetness.
Black pepper: a quick bite and subtle warmth.
Maple syrup or brown sugar: Basically adds caramelized sweetness to roast.
Yellow onion: soft, savory backbone that melts into the orzo.
Garlic: it’s punchy and aromatic, wakes everything up.
Orzo pasta: comforting, rice-like texture that soaks up sauce.
Broth: more depth and savory liquid for creamy cooking.
Heavy cream or half and half: rich, silky mouthfeel.
Unsalted butter: adds roundness and glossy finish.
Parmesan cheese: salty, nutty umami that ties it together.
Baby spinach: fresh, leafy green that wilts just right.
Red pepper flakes: Plus a little heat if you want kick.
Lemon zest and juice: brightens and cuts through richness.
Fresh parsley: herbaceous finish and a pop of color.
Freshly ground black pepper: for finishing, it’s simple and sharp.

Ingredient Quantities

1 small butternut squash, peeled, seeded and cut into 1 inch cubes (about 3 cups)

2 tbsp olive oil, plus more for drizzling

1 tsp kosher salt, divided

1/2 tsp black pepper, divided

1 tbsp maple syrup or brown sugar (optional, for roasting)

1 small yellow onion, finely chopped (about 1 cup)

2 cloves garlic, minced

1 1/2 cups orzo pasta (about 8 oz)

4 cups low sodium vegetable or chicken broth

3/4 cup heavy cream or half and half

2 tbsp unsalted butter

3/4 cup freshly grated Parmesan cheese, plus extra for serving

5 to 6 cups fresh baby spinach, packed (about 5 oz)

1/2 tsp red pepper flakes (optional, for a bit of heat)

Zest and 1 tbsp juice of 1 lemon

2 tbsp fresh parsley, chopped (or basil or sage, your choice)

Freshly ground black pepper for finishing

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425F. Toss the butternut cubes with 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and the maple syrup or brown sugar if using. Spread in a single layer on a rimmed baking sheet so they roast not steam. Roast 25 to 30 minutes, turning once, until edges are caramelized and tender.

2. While squash roasts, heat a large deep skillet or saute pan over medium heat with 2 tbsp olive oil. Add the chopped onion and a pinch of salt, cook 6 to 8 minutes until soft and just starting to brown. Add the garlic and cook 30 to 45 seconds until fragrant.

3. Add the orzo to the pan with the onions and toast, stirring, for about 1 minute so the grains get a little nutty. This helps flavor and keeps it from getting mushy.

4. Pour in the 4 cups broth and bring to a gentle boil. Lower heat to maintain a simmer and cook, uncovered, stirring every few minutes, until the orzo is al dente and most of the liquid is absorbed, about 8 to 10 minutes. If it gets too dry before the orzo is done add a splash more broth or some reserved hot water.

5. Turn the heat to low and stir in the heavy cream or half and half, 2 tbsp butter, and 3/4 cup grated Parmesan. Stir until the butter and cheese melt and the sauce becomes creamy. Taste and add more salt if needed.

6. Fold in the roasted butternut squash and the packed baby spinach a handful at a time, letting each batch wilt into the warm orzo. The residual heat will soften the spinach and keep the squash from falling apart.

7. Add the lemon zest, 1 tbsp lemon juice, red pepper flakes if using, and 1 tsp kosher salt total minus what you already used, plus the remaining 1/4 tsp black pepper. Stir gently so the squash cubes stay mostly intact.

8. Stir in the chopped parsley (or basil or sage) and finish with a drizzle of olive oil and a few grinds of fresh black pepper. If the mixture seems too thick add a splash of broth or cream to loosen it.

9. Serve immediately with extra grated Parmesan on the side. Leftovers reheat well with a splash of broth or cream to revive the sauce.

Equipment Needed

1. Rimmed baking sheet — for roasting the squash so it caramelizes, not steams. Tip: line with foil or parchment for faster cleanup.
2. Large deep skillet or wide sauté pan — you need space to cook the orzo and fold in squash and spinach. A lid helps if you need to hold heat.
3. Sharp chef’s knife and cutting board — for peeling and dicing the butternut into 1 inch cubes. A sharp knife makes cleaner cuts so the squash holds together better.
4. Mixing bowl or large bowl — to toss the squash with oil, salt, pepper and maple syrup before roasting.
5. Liquid measuring cup (4 cup) and measuring spoons — for accurate broth, cream, oil and seasonings.
6. Wooden spoon or heatproof silicone spatula — for toasting the orzo and stirring so it doesnt stick or go mushy.
7. Microplane or fine grater and lemon zester — for zesting the lemon and grating the Parmesan. A microplane gives brighter lemon flavor.
8. Oven mitts and a serving spoon or ladle — mitts for the hot tray, and a large spoon to fold and serve.

Optional but handy: splash cup of reserved hot water or extra broth on hand, and a box grater if you dont have a microplane.

FAQ

Q: Can I make this vegan or dairy free? A: Yes. Swap the heavy cream for canned coconut milk or a cashew cream, use olive oil instead of butter, and replace the Parmesan with a vegan hard cheese or nutritional yeast. Taste and add a little extra salt, because vegan cheeses can be blander.

Q: How do I prevent the orzo from getting mushy? A: Watch the cooking time and taste it a minute or two early. Stir often and keep the heat at a gentle simmer. If it looks like it might stick, add a splash of broth or reserved pasta water. Drain earlier if needed; the orzo will finish softening a bit when you stir in the cream and cheese.

Q: Can I roast the squash ahead of time? A: Totally. Roast the squash up to 2 days ahead and refrigerate in an airtight container. Reheat in the oven or toss it straight into the pan when you add the spinach so it warms through. If you roasted with maple or sugar, you get a nicer caramelized flavor the next day too.

Q: How should I store leftovers and how long do they keep? A: Store leftovers in an airtight container in the fridge for 3 to 4 days. The sauce can thicken as it cools, so when reheating add a splash of broth or cream and warm gently on the stove so it loosens up without splitting.

Q: My cream split when I reheated it, what happened? A: That usually means it was heated too fast or at too high a temperature. Reheat slowly over low heat and stir constantly. If it looks grainy, whisk in a little extra cream or broth off the heat to smooth it out.

Q: Any quick tips to boost flavor? A: Yes. Don’t skip the lemon zest and juice at the end, it brightens everything. Save a little pasta water when you drain the orzo to help thin the sauce if needed. Finish with a drizzle of olive oil and more grated Parmesan for the best result.

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

Butternut squash
- Sweet potato, cubed the same size and roasted the same time, slightly sweeter but similar texture
- Acorn or kabocha squash, cut into cubes; a bit firmer, roast until tender
- Carrots, peeled and cubed; roast a little longer and they add a nice natural sweetness
Orzo pasta
- Short rice like Arborio for a risotto feel, but youll need a bit more liquid and stirring
- Small pasta shapes like ditalini or small shells, cook same way but check for doneness earlier
- Cauliflower rice for a low carb option, stir in near the end so it stays tender and not mushy
Heavy cream or half and half
- Whole milk plus 1 tablespoon cornstarch (per cup) to thicken, heat gently until slightly thick
- Plain Greek yogurt, tempered with a little hot broth before adding so it wont curdle
- Coconut milk (full fat) for a dairy free, slightly sweet and richer flavor
Parmesan cheese
- Pecorino Romano, saltier and sharper so use a little less
- Grana Padano, very similar texture and flavor just a touch milder
- Nutritional yeast for a vegan/ dairy free stand-in, gives a cheesy umami hit

Pro Tips

1) Roast the squash a little longer than you think, until the edges are really caramelized and slightly charred. Those darker bits add a deeper sweet flavor, and they hold up better when folded into the creamy orzo. If some cubes are way too soft, pull them out earlier and keep the firmer ones in the oven a few more minutes.

2) Don’t skip toasting the orzo. Give it a minute or two in the pan after the onions, stirring constantly. It smells nutty and it helps the pasta stay separate so you won’t end up with mush. If the pan looks dry while toasting, a small splash of oil fixes it fast.

3) Use hot broth from a kettle so the orzo cooks evenly and faster. And keep an extra 1/2 cup warm broth or water on hand to loosen the dish at the end, instead of overcooking the orzo trying to evaporate liquid.

4) Finish with acid and texture. The lemon juice and zest brighten everything, but add the juice a little at a time so it doesn’t get too sharp. Sprinkle some extra grated Parmesan and a handful of chopped toasted nuts or breadcrumbs when serving for a crunchy contrast; it makes the whole thing feel more restaurant-level.

Creamy Orzo With Roasted Butternut Squash And Spinach Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made creamy orzo with roasted squash and honestly this Butternut Squash With Spinach pairing makes a weeknight dinner feel like something worth bragging about.

Servings

servings

Calories

641

kcal

Equipment: 1. Rimmed baking sheet — for roasting the squash so it caramelizes, not steams. Tip: line with foil or parchment for faster cleanup.
2. Large deep skillet or wide sauté pan — you need space to cook the orzo and fold in squash and spinach. A lid helps if you need to hold heat.
3. Sharp chef’s knife and cutting board — for peeling and dicing the butternut into 1 inch cubes. A sharp knife makes cleaner cuts so the squash holds together better.
4. Mixing bowl or large bowl — to toss the squash with oil, salt, pepper and maple syrup before roasting.
5. Liquid measuring cup (4 cup) and measuring spoons — for accurate broth, cream, oil and seasonings.
6. Wooden spoon or heatproof silicone spatula — for toasting the orzo and stirring so it doesnt stick or go mushy.
7. Microplane or fine grater and lemon zester — for zesting the lemon and grating the Parmesan. A microplane gives brighter lemon flavor.
8. Oven mitts and a serving spoon or ladle — mitts for the hot tray, and a large spoon to fold and serve.

Optional but handy: splash cup of reserved hot water or extra broth on hand, and a box grater if you dont have a microplane.

Ingredients

1 small butternut squash, peeled, seeded and cut into 1 inch cubes (about 3 cups)
2 tbsp olive oil, plus more for drizzling
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 tbsp maple syrup or brown sugar (optional, for roasting)
1 small yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 1/2 cups orzo pasta (about 8 oz)
4 cups low sodium vegetable or chicken broth
3/4 cup heavy cream or half and half
2 tbsp unsalted butter
3/4 cup freshly grated Parmesan cheese, plus extra for serving
5 to 6 cups fresh baby spinach, packed (about 5 oz)
1/2 tsp red pepper flakes (optional, for a bit of heat)
Zest and 1 tbsp juice of 1 lemon
2 tbsp fresh parsley, chopped (or basil or sage, your choice)
Freshly ground black pepper for finishing

Directions

Preheat oven to 425F. Toss the butternut cubes with 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and the maple syrup or brown sugar if using. Spread in a single layer on a rimmed baking sheet so they roast not steam. Roast 25 to 30 minutes, turning once, until edges are caramelized and tender.
While squash roasts, heat a large deep skillet or saute pan over medium heat with 2 tbsp olive oil. Add the chopped onion and a pinch of salt, cook 6 to 8 minutes until soft and just starting to brown. Add the garlic and cook 30 to 45 seconds until fragrant.
Add the orzo to the pan with the onions and toast, stirring, for about 1 minute so the grains get a little nutty. This helps flavor and keeps it from getting mushy.
Pour in the 4 cups broth and bring to a gentle boil. Lower heat to maintain a simmer and cook, uncovered, stirring every few minutes, until the orzo is al dente and most of the liquid is absorbed, about 8 to 10 minutes. If it gets too dry before the orzo is done add a splash more broth or some reserved hot water.
Turn the heat to low and stir in the heavy cream or half and half, 2 tbsp butter, and 3/4 cup grated Parmesan. Stir until the butter and cheese melt and the sauce becomes creamy. Taste and add more salt if needed.
Fold in the roasted butternut squash and the packed baby spinach a handful at a time, letting each batch wilt into the warm orzo. The residual heat will soften the spinach and keep the squash from falling apart.
Add the lemon zest, 1 tbsp lemon juice, red pepper flakes if using, and 1 tsp kosher salt total minus what you already used, plus the remaining 1/4 tsp black pepper. Stir gently so the squash cubes stay mostly intact.
Stir in the chopped parsley (or basil or sage) and finish with a drizzle of olive oil and a few grinds of fresh black pepper. If the mixture seems too thick add a splash of broth or cream to loosen it.
Serve immediately with extra grated Parmesan on the side. Leftovers reheat well with a splash of broth or cream to revive the sauce.

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.