Creamy Orzo with Roasted Butternut Squash

Hello, food lovers! This Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting, easy-to-make dish that works well for weeknight dinners or a cozy lunch. Tender, caramelized roasted squash pairs with silky orzo and bright, wilted spinach, all brought together in a simple Parmesan cream sauce. The recipe is flexible, nutrient-dense, and easily adapted to vegetarian or dairy-free diets.

Ingredients

• 1 cup orzo pasta
• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups fresh spinach leaves
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cups chicken or vegetable broth

Optional substitutions:

• Replace heavy cream with coconut milk for a dairy-free option.
• Swap Parmesan with nutritional yeast for a vegan twist.

Instructions

Step 1 — Roast the Butternut Squash

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with olive oil, garlic powder, salt and pepper until evenly coated.
3. Spread the squash in a single layer and roast for 20–25 minutes, or until tender and lightly caramelized. Remove from the oven and set aside.

Step 2 — Cook the Orzo

1. In a medium saucepan, bring the chicken or vegetable broth to a boil.
2. Add the orzo and cook according to package instructions until al dente. Drain any excess liquid if necessary and set aside.

Step 3 — Combine and Wilt the Greens

1. In a large skillet over medium heat, combine the roasted butternut squash and cooked orzo.
2. Add the fresh spinach and cook 2–3 minutes, stirring frequently, until the spinach wilts and becomes bright green.

Step 4 — Make the Creamy Sauce

1. Stir in the heavy cream and grated Parmesan. Cook, stirring, until the cheese melts and the sauce becomes smooth and creamy.
2. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, stir in a splash of broth to reach the desired consistency.

• Use baby spinach or remove tough stems from mature leaves for the best texture.
• Roasting the squash until slightly caramelized adds depth and natural sweetness.
• Toast the orzo briefly in a dry skillet before boiling for a nuttier flavor, if desired.
• Add a pinch of nutmeg to the cream sauce for a warm, aromatic finish.
• For extra protein, fold in cooked chicken, shrimp, or chickpeas just before serving.