Creamy Orzo Butternut Spinach

Creamy Orzo with Roasted Butternut Squash and Spinach is my answer to those chilly weeknights when I crave comfort food that is cozy but not heavy. The buttery sweetness of roasted squash mingles beautifully with silky orzo and just-wilted spinach for a dish that always feels like a little celebration of fall flavors. Every time I make it I am reminded of lazy Sundays at home and the simple pleasure of sharing a big bowl of something truly good.

I still remember the first time I made this on a rainy evening and everyone said the kitchen never smelled so inviting. Now it is my go-to for gatherings and solo dinners alike because it never disappoints.

Ingredients

• Butternut squash: peeled and diced brings unmatched natural sweetness and after roasting gets lightly caramelized for rich flavor
• Olive oil: essential for roasting the squash and for sautéing the base gently choose a good extra virgin olive oil for best taste
• Dried or fresh thyme: adds earthy aroma that complements the squash perfectly
• Salt and black pepper: to taste is key for brightening flavors use flaky sea salt if you have it
• Garlic: minced is the flavor backbone fresh cloves are best and should have firm tight skin
• Orzo pasta: is what makes this creamy and comforting look for orzo that is firm and not brittle
• Vegetable broth: deepens the flavor and makes the orzo creamy I reach for low-sodium and add extra as needed
• Heavy cream or dairy-free alternative: gives the dish that lush rich texture try oat cream for a plant-based option
• Fresh spinach: wilted into the orzo brings vibrant color and gentle bitterness pick tender young spinach leaves if you can
• Grated parmesan: optional for a finishing flourish of savory sharpness always grate fresh for maximum impact

Step-by-Step Instructions

Roast the Squash:

Cube the butternut squash evenly and toss it with olive oil thyme salt and pepper until every piece is coated. Spread out on a baking sheet lined with parchment for crisp edges and roast at 400 degrees F for about thirty minutes flipping halfway for even browning. The goal is to have deeply golden caramelized edges and fork-tender centers.

Start the Orzo Base:

While the squash roasts heat olive oil in a large skillet over medium heat. Add minced garlic and slowly cook for about a minute just until it becomes fragrant but not browned. This is where the base aroma develops so keep the heat gentle.

Toast the Orzo:

Stir in the orzo and let it toast for two to three minutes stirring often until the grains become lightly golden. This step builds a nutty depth that is key to the finished flavor.

Build the Creamy Texture:

Pour in the vegetable broth a half-cup at a time stirring frequently. Let the orzo slowly absorb the liquid before adding more. This gentle simmer and steady stirring is what coaxes out a risotto-like creaminess. It will take about ten to twelve minutes for the orzo to become al dente and creamy.

Finish with Cream and Spinach:

Lower the heat and stir in heavy cream until everything is velvety and smooth. Add the spinach handfuls at a time and stir just until wilted which should take only a minute or two.

Combine and Serve:

Carefully fold in the roasted butternut squash and check for seasoning adding more salt or pepper to taste. Scatter grated parmesan on top if you like and serve immediately while warm and dreamy.

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What makes this dish so special for me is the way roasted butternut squash transforms the whole pot. The kids love how sweet it becomes and it always brings back memories of fall farmers’ markets. Parmesan on top is not optional at our house since someone always asks for extra.

Storage Tips

This creamy orzo keeps well in the fridge for up to three days and the flavors tend to deepen over time. For best results let it cool completely before transferring to a sealed container. When reheating add a splash of broth or cream to loosen it up since the orzo will absorb extra liquid as it sits.

Ingredient Substitutions

If you cannot find butternut squash try using sweet potato or delicata for a similar sweetness. For a dairy-free version use your favorite plant-based cream and swap parmesan for nutritional yeast or a vegan cheese. Swiss chard or baby kale makes a good stand-in for spinach if you want to mix things up.

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Serving Suggestions

This orzo is hearty enough to serve on its own but it also shines with a crisp arugula salad and toasted walnuts alongside or with simple roasted chicken for non-vegetarian tables. For a little crunch top with roasted pumpkin seeds just before serving.

Recipe FAQs

→ How can I make this dish dairy-free?

You can swap the heavy cream for a plant-based alternative, such as coconut or oat cream, and omit or use vegan parmesan.

→ What type of broth works best?

Vegetable broth is recommended for a light, balanced flavor, but chicken broth can be used for extra depth if preferred.

→ Can this be prepared in advance?

Yes, assemble the components and store separately. Warm together with a splash of broth to regain creaminess before serving.

→ Can I substitute other squash varieties?

Yes, delicata or acorn squash are suitable alternatives if butternut is unavailable.

→ How do I keep the orzo creamy?

Add broth gradually, stirring frequently, and finish with cream just before serving to maintain a smooth texture.