Creamy Butternut Squash Orzo

There’s something comforting about creamy orzo, especially when it’s packed with seasonal goodness like tender roasted butternut squash and vibrant spinach. It’s a dish that feels cozy and satisfying without being heavy—and the best part? It’s surprisingly easy to make. This is one of those recipes that feels fancy enough for dinner guests but easy enough to throw together on a busy weeknight.

I first threw this together on a chilly evening when I had some leftover roasted squash and wasn’t quite in the mood for soup. Orzo, that tiny rice-shaped pasta, came to the rescue. It cooks quickly, absorbs flavor beautifully, and turns into this rich, risotto-like dish when simmered in broth and finished with a splash of cream. Add in the roasted squash for sweetness, fresh spinach for a pop of green, and a handful of parmesan—and you’ve got a bowl of pure comfort.

What I love most about this recipe is the balance. The squash brings a gentle sweetness, the spinach adds a hint of earthiness, and the parmesan pulls it all together with savory, cheesy goodness. And because the squash is roasted, it has that slightly caramelized flavor that makes everything taste like fall. You can even prep the squash ahead of time if you’re in a rush—just reheat and stir it in.

Whether you’re craving a vegetarian dinner that’s hearty and wholesome or you just want a new way to enjoy butternut squash, this creamy orzo is worth a spot on your meal plan. It’s the kind of dish you’ll want to cozy up with on the couch, maybe with a glass of wine or a good movie—simple, satisfying, and made to share.

Why You’ll Love It

• Ultra Creamy and Comforting – The orzo simmers in broth and finishes with a splash of cream and parmesan, giving it a silky, risotto-like texture without the constant stirring.
• Packed with Flavor and Nutrition – Roasted butternut squash brings natural sweetness and depth, while spinach adds freshness and a dose of greens.
• Quick Weeknight Option – This dish comes together in under 30 minutes (especially if you prep the squash ahead), making it perfect for busy evenings.
• Versatile and Customizable – You can make it vegetarian or add grilled chicken, sausage, or even crispy bacon for extra protein.
• Great for Leftovers – It reheats beautifully the next day and makes a delicious lunch or side dish. Just add a splash of broth or cream to bring it back to life!

Ingredient List

For the Roasted Butternut Squash

• 2 cups butternut squash, peeled and diced (½-inch cubes)
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Creamy Orzo

• 1 tablespoon olive oil or butter
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup orzo pasta
• 2 ½ cups vegetable broth (or chicken broth)
• 3 cups fresh spinach (loosely packed)
• ½ cup heavy cream
• ½ cup freshly grated parmesan cheese (plus extra for serving)
• Salt and pepper, to taste
• Optional: pinch of red pepper flakes or nutmeg for extra warmth

Ingredient Notes

• Butternut squash – Fresh is best here. Dice it small so it roasts quickly and blends nicely with the orzo.
• Orzo pasta – Looks like rice but cooks much faster and gets super creamy when simmered in broth.
• Vegetable broth – I like using low-sodium broth so I can control the salt levels. Chicken broth works well too.
• Heavy cream – Adds richness and that luxurious texture. You can swap with half-and-half if you want it lighter.
• Parmesan cheese – Use freshly grated for the best flavor and melt. Pre-shredded just doesn’t melt the same way.
• Spinach – Baby spinach wilts down beautifully. If using frozen spinach, make sure to squeeze out excess moisture.

Kitchen Equipment Needed

• Sheet pan – For roasting the butternut squash until tender and caramelized. I use a nonstick or parchment-lined one for easy cleanup.
• Large skillet or sauté pan – To cook the orzo and bring everything together. A deep pan with a lid is ideal.
• Sharp knife and cutting board – For prepping the squash and chopping onions and garlic. A good chef’s knife makes a big difference here.
• Wooden spoon or silicone spatula – Perfect for stirring the orzo gently without scratching your pan.
• Measuring cups and spoons – For accuracy, especially when adding broth, cream, and cheese.
• Box grater – To grate fresh parmesan. I always go for a microplane or fine grater—it melts beautifully into the dish.

Instructions

Step 1: Preheat and prep

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper for easy cleanup.
• Peel and dice your butternut squash into ½-inch cubes.

Step 2: Season and roast

• Toss the squash cubes with 1 tablespoon olive oil, a pinch of salt, and black pepper.
• Spread them out in a single layer on the prepared sheet.
• Roast for 20–25 minutes, flipping halfway through, until golden and tender.

Pro Tip: Make sure the cubes aren’t crowded on the pan—this helps them roast (not steam) and get that slightly caramelized edge.

Step 3: Sauté the aromatics

• In a large skillet or sauté pan, heat 1 tablespoon olive oil (or butter) over medium heat.
• Add chopped onion and sauté for 3–4 minutes until soft and translucent.
• Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 4: Toast the orzo

• Add the orzo to the pan and stir to coat it with the oil and onion mixture.
• Cook for about 2 minutes, letting the orzo toast lightly.

Pro Tip: Toasting the orzo adds a nutty depth of flavor—don’t skip this step!

Step 5: Add broth and cook

• Pour in the vegetable (or chicken) broth and stir well.
• Bring the mixture to a simmer, then reduce the heat to medium-low.
• Cover partially and cook for 10–12 minutes, stirring occasionally to prevent sticking.

Pro Tip: Keep an eye on the orzo—it absorbs liquid quickly! If it starts to look dry before it’s fully cooked, add an extra splash of broth or water.

Step 6: Stir in the spinach

• Once the orzo is al dente and most of the liquid is absorbed, stir in the fresh spinach.
• Let it wilt for 1–2 minutes, stirring gently.

Step 7: Add cream and cheese

• Reduce heat to low. Pour in the heavy cream and sprinkle in the parmesan cheese.
• Stir until creamy and well combined.

Step 8: Season to taste

• Add salt and pepper as needed. For a little kick, you can toss in a pinch of red pepper flakes or a dash of nutmeg for warmth.

Step 9: Fold in the roasted squash

• Gently stir the roasted butternut squash into the creamy orzo mixture.
• Let it warm through for 2–3 minutes on low heat.

Step 10: Serve and enjoy

• Spoon into bowls and top with extra parmesan if desired.
• Serve immediately while warm and creamy.

Pro Tip: This dish thickens as it sits—if reheating, just stir in a splash of broth or cream to loosen it up.

Tips and Tricks for Success

• Dice the squash evenly – Uniform cubes roast more evenly and look prettier in the final dish. Aim for ½-inch pieces.
• Stir the orzo regularly – Orzo can stick to the bottom of the pan if left unattended, so give it a good stir every few minutes.
• Grate your own parmesan – It melts smoother and adds way more flavor than pre-shredded versions.
• Adjust the creaminess to your liking – Add more broth or cream at the end if you want a looser, silkier finish.
• Taste and season at the end – The broth and parmesan both add salt, so wait until the dish is finished before adjusting seasoning.

Ingredient Substitutions and Variations

• Butternut squash → Swap with sweet potatoes or roasted carrots if that’s what you have on hand.
• Spinach → Kale or Swiss chard work great too—just chop finely and cook a little longer to soften.
• Heavy cream → Use half-and-half or a plant-based cream for a lighter (or dairy-free) version.
• Parmesan cheese → Try pecorino or a dairy-free hard cheese if needed. Nutritional yeast can also work for a cheesy flavor.
• Make it meaty → Add cooked sausage, shredded rotisserie chicken, or crispy pancetta to make it heartier.
• Want it spicier? → A pinch of red pepper flakes or a dash of cayenne adds a nice kick without overpowering the dish.

Serving Suggestions

• With garlic bread and a crisp green salad – I love serving this pasta with warm, buttery garlic bread and a simple salad tossed in lemon vinaigrette—it balances the creaminess beautifully.
• As a side to roasted chicken or salmon – This creamy orzo pairs really well with a simple protein like herb-roasted chicken or pan-seared salmon.
• Topped with extra parmesan and fresh herbs – A sprinkle of parmesan, fresh thyme, or chopped parsley makes the whole dish pop.
• Served in a bowl with a drizzle of chili oil – For a cozy, elevated touch, I sometimes add a swirl of garlic or chili oil on top—just a little for heat and depth.
• As part of a vegetarian spread – Serve it alongside roasted veggies, warm focaccia, and marinated olives for a Mediterranean-inspired meal.

Storage and Reheating Instructions

• Store leftovers in an airtight container – Keep in the fridge for up to 3–4 days.
• Reheat gently on the stovetop – Add a splash of broth, milk, or cream to loosen it up as it reheats. Stir frequently until warmed through.
• Microwave option – Heat in 30-second bursts, stirring between each, and add a little liquid if it’s too thick.
• Not freezer-friendly – Because of the cream and pasta, this dish doesn’t freeze well—it’s best enjoyed fresh or refrigerated.
• Refresh with toppings – When reheating, add a fresh sprinkle of parmesan or a few sautéed greens to brighten things up.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can make it a day in advance and store it in the fridge. Just reheat with a splash of broth or cream to bring back the creamy texture before serving.

What’s the best way to peel and cut butternut squash?

Use a vegetable peeler to remove the skin, then slice off the ends, cut it in half, scoop out the seeds, and dice into cubes. You can also buy pre-cut squash to save time!

Can I use frozen spinach?

Absolutely. Just thaw and squeeze out any excess water before stirring it in—this prevents the dish from getting watery.

Is this dish gluten-free?

Not as written, since orzo is a wheat-based pasta. However, you can try gluten-free orzo or a small gluten-free pasta shape as a substitute.

What can I use instead of heavy cream?

Half-and-half, whole milk, or even a plant-based cream will work. Just know that using a lighter option may make the dish slightly less rich and creamy.

How do I make it more filling?

Add cooked sausage, shredded chicken, or even white beans to bump up the protein and make it more hearty.

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Did you try this recipe? Let me know in the comments how it turned out!

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