Creamy Orzo with Roasted Butternut Squash and Spinach

Comforting, creamy (without being heavy), and perfect for a cozy Mediterranean-style meal.

⏱️ Time & Yield

• Prep: 15 minutes

• Cook: 30 minutes

• Serves: 4

🛒 Ingredients

Roasted Butternut Squash

• 3 cups butternut squash, peeled & cubed

• 1½ tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp smoked paprika or cinnamon (optional)

Creamy Orzo

• 1½ cups orzo pasta

• 1 tbsp olive oil or butter

• 3 garlic cloves, minced

• ½ tsp dried thyme or oregano

• 3 cups low-sodium vegetable or chicken broth

• ½ cup milk, half-and-half, or light cream

• ½ cup grated Parmesan cheese

• 2 cups fresh spinach

• Salt & black pepper, to taste

Optional Toppings

• Toasted pine nuts or walnuts

• Crumbled feta

• Red pepper flakes

👩‍🍳 Step-by-Step Instructions

1️⃣ Roast the Squash

1. Preheat oven to 425°F (220°C).

2. Toss squash with olive oil, salt, pepper, and paprika/cinnamon.

3. Roast 20–25 minutes, flipping halfway, until tender and caramelized.

2️⃣ Cook the Orzo

4. Heat olive oil or butter in a large skillet over medium heat.

5. Add garlic and thyme; sauté 30 seconds until fragrant.

6. Stir in orzo; toast 1 minute.

7. Add broth, bring to a gentle simmer, and cook 8–10 minutes, stirring, until orzo is tender and liquid mostly absorbed.

3️⃣ Make It Creamy

8. Stir in milk/cream and Parmesan until smooth.

9. Fold in spinach until just wilted.

4️⃣ Combine & Serve

10. Gently stir in roasted butternut squash.

11. Taste and adjust seasoning.

12. Top with nuts, feta, or chili flakes if desired.

⭐ Tips for Best Results

• Stir orzo often to prevent sticking

• Add extra broth if it thickens too much

• Roast squash well for deeper flavor

❓ Q & A

Q: Can I make this dish vegan?
A: Yes—use olive oil, plant milk, vegetable broth, and nutritional yeast instead of Parmesan.

Q: Can I use frozen butternut squash?
A: Yes—thaw and pat dry, then roast slightly longer.

Q: Is orzo gluten-free?
A: Traditional orzo contains gluten; use gluten-free orzo if needed.

Q: How do I store leftovers?
A: Refrigerate up to 3 days. Add a splash of broth when reheating.

Q: Can I add protein?
A: Absolutely—grilled chicken, shrimp, or chickpeas work well.

🔄 Variations

• Mediterranean: Add olives, sun-dried tomatoes, and feta

• Low-fat: Use milk instead of cream, reduce cheese

• Extra greens: Add kale or arugula with spinach

• Spicy: Add red pepper flakes or harissa