Creamy Butternut Squash Orzo
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.
Equipment
- Sheet Pan
- Large skillet or sauté pan
- Sharp Knife and Cutting Board
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Box grater
Ingredients
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
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.
Notes
Nutritional Value (per serving, approx.)
- Calories: ~380–420 kcal
- Protein: 10–12g
- Carbohydrates: 45–50g
- Fat: 18–22g
- Fiber: 4–6g
- Sugar: 4–6g