If you are searching for a cozy, flavorful, and comforting meal that tastes like a warm hug, then you have to try this Creamy Orzo with Roasted Butternut Squash and Spinach. This dish brings together tender, caramelized butternut squash and fresh, vibrant spinach, all enveloped in rich, cheesy creaminess that makes each bite utterly satisfying. It’s one of those recipes that feels fancy enough for guests yet easy enough for a weeknight dinner, balancing sweet, savory, and earthy flavors in perfect harmony.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Creamy Orzo with Roasted Butternut Squash and Spinach lies in its simple, wholesome ingredients. Each component plays a crucial role in building layers of flavor, texture, and color, resulting in a stunning, flavorful dish that delights both the eyes and the palate.

Butternut squash: Fresh and diced, it roasts to caramelized perfection, adding a subtly sweet element.
Olive oil: Essential for roasting, it brings out the squash’s natural sweetness and helps in creating a golden crust.
Salt and black pepper: Simple seasonings that elevate all other flavors without overpowering.
Orzo pasta: Small and rice-shaped, the orzo provides a creamy, tender base that absorbs all the saucy goodness.
Vegetable broth (or water): Cooking the orzo in broth adds depth compared to plain water.
Butter: Adds richness and a silky mouthfeel when cooking the garlic and toasting the orzo.
Garlic: Fresh and minced, it infuses a subtle pungency and warmth to the dish.
Parmesan cheese: Grated fresh, it melts into the orzo creating that unmistakable creamy, nutty flavor.
Heavy cream: Adds luscious creaminess to bind everything beautifully.
Baby spinach: Provides freshness, color, and a slightly earthy bite when wilted in.
Dried thyme (optional): For a hint of herbal depth if you want to add an aromatic touch.
Red pepper flakes (optional): To add a gentle kick without overwhelming the dish.
Fresh parsley: Chopped finely to garnish, it adds a burst of bright, fresh flavor and vibrant green color.

How to Make Creamy Orzo with Roasted Butternut Squash and Spinach

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C) so it’s nice and hot. Toss your diced butternut squash with olive oil, salt, and black pepper to coat every piece evenly. Spread it out on a baking sheet in a single layer to ensure even roasting. Pop it into the oven and let the squash roast for 25 to 30 minutes until beautifully tender and caramelized along the edges—this roast brings out the natural sweetness that makes the dish extraordinary.

Step 2: Toast the Orzo and Sauté Garlic

While your squash is roasting, melt 2 tablespoons of butter in a large saucepan over medium heat. Add the minced garlic and cook it for about a minute until fragrant—don’t let it burn, as the garlic flavor will add a lovely aromatic base. Stir in the orzo and gently toast it for 2 minutes. Toasting the pasta like this adds a subtle nuttiness to the dish and elevates the overall flavor so much.

Step 3: Cook the Orzo

Pour your vegetable broth (or water if you prefer) into the saucepan with the toasted orzo, then bring it to a simmer. Reduce the heat slightly and cook the orzo for approximately 10 to 12 minutes, stirring occasionally, until the pasta is tender but still has a slight bite. The broth helps the orzo absorb flavor, keeping each morsel full of savory richness.

Step 4: Stir in Cheese, Cream, and Spinach

Once the orzo is cooked, reduce the heat to low. Stir in the grated Parmesan cheese and heavy cream to create that signature creamy texture that defines this recipe. Next, add the roughly chopped baby spinach. Stir it gently until it just wilts, preserving its vibrant green color and fresh, slightly earthy flavor that balances the richness beautifully.

Step 5: Add Roasted Squash and Season

Finally, fold gently in your roasted butternut squash. The warmth of the orzo melds perfectly with the tender sweet squash, making the dish visually stunning and deliciously satisfying. Taste the dish and adjust with salt, pepper, and if you like, a pinch of dried thyme or red pepper flakes for a subtle herbal note or gentle heat.

How to Serve Creamy Orzo with Roasted Butternut Squash and Spinach

Garnishes

A sprinkle of freshly chopped parsley on top adds a fresh, bright finish to your Creamy Orzo with Roasted Butternut Squash and Spinach. Not only does it boost the flavor with its fresh herbal notes, but it also lends a vibrant pop of green, making your dish look as good as it tastes.

Side Dishes

This dish is hearty enough to shine on its own, but pairing it with a crisp green salad or a side of garlic bread rounds out the meal wonderfully. A simple arugula salad dressed with lemon vinaigrette can provide a nice tangy contrast, while garlic bread offers a crunchy texture to complement the creamy orzo.

Creative Ways to Present

For a cozy dinner party, serve your Creamy Orzo with Roasted Butternut Squash and Spinach in shallow bowls topped with a light drizzle of extra virgin olive oil and a sprinkling of grated Parmesan. You can also add toasted pine nuts or pumpkin seeds for a satisfying crunch. For a colorful variation, toss in pomegranate seeds or a few thin slices of radish right before serving—they add freshness and a touch of festive flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The creamy texture holds up well, though spinach may darken slightly. Give it a good stir before reheating to redistribute the creaminess.

Freezing

You can freeze Creamy Orzo with Roasted Butternut Squash and Spinach, but the spinach will wilt fully and the texture may slightly soften upon thawing. For best results, freeze in portion-sized containers and use within 1 month. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.

Reheating

Reheat gently over low-medium heat on the stove, adding a splash of broth or cream if it feels too thick. Stir often to prevent sticking and maintain that creamy consistency. Alternatively, microwave in short bursts, stirring in between to heat evenly.

FAQs

Can I use a different type of pasta instead of orzo?

Definitely! While orzo is perfect for its size and creamy texture, small pasta shapes like acini di pepe or small shells can work similarly. Just adjust cooking times accordingly.

Is it possible to make this vegan?

Absolutely. Swap the butter for olive oil, use a plant-based cream alternative, and omit or replace the Parmesan with a vegan cheese substitute or nutritional yeast for that cheesy flavor.

Can I prepare the roasted squash in advance?

Yes! Roasting the squash ahead of time saves prep work on the cooking day. Store the roasted cubes in the refrigerator and add them in Step 5 when you’re ready to finish the dish.

What if I want to make the dish spicier?

Adding a pinch or two of red pepper flakes during cooking or sprinkling on top before serving is a great way to introduce heat without overpowering the creamy flavors.

Can this dish be made gluten-free?

Yes, by using a gluten-free orzo or a similar small gluten-free pasta, you can enjoy all the deliciousness without gluten concerns.

Final Thoughts

There is something truly special about the way the flavors and textures come together in this Creamy Orzo with Roasted Butternut Squash and Spinach. It’s comforting, vibrant, and perfect for any season. I encourage you to give this recipe a try—not only will it quickly become a favorite, but it will also bring a smile to your dinner table every time.

Creamy Orzo with Roasted Butternut Squash and Spinach Recipe

Print Recipe

★★★★★

5.3 from 17 reviews

This creamy orzo recipe features tender roasted butternut squash and fresh baby spinach, combined with Parmesan cheese and a touch of heavy cream for a luscious, comforting dish perfect as a main course or side.

Author: zara
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting, Sautéing, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Roasted Butternut Squash

1 small butternut squash, peeled and diced (about 3 cups)
2 tbsp olive oil
Salt and black pepper, to taste

Pasta and Sauce

1½ cups orzo pasta
3 cups vegetable broth (or water)
2 tbsp butter
2 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup heavy cream
2 cups baby spinach, roughly chopped
½ tsp dried thyme (optional)
Pinch of red pepper flakes (optional)

Garnish

2 tablespoons fresh parsley, finely chopped

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper to season evenly. Spread the squash out in a single layer on a baking sheet and roast for 25 to 30 minutes, or until the pieces are tender and lightly caramelized.
Sauté Garlic and Toast Orzo: While the squash roasts, melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Stir in the orzo pasta, toasting it lightly for 2 minutes to enhance its nutty flavor.
Cook the Orzo: Pour in the vegetable broth and bring the mixture to a simmer. Let the orzo cook undisturbed for 10 to 12 minutes, stirring occasionally, until it’s tender but still slightly al dente.
Add Cheese, Cream, and Spinach: Stir the grated Parmesan cheese and heavy cream into the cooked orzo until creamy and smooth. Add the baby spinach and cook just until wilted, about 2 minutes. If using, mix in dried thyme and red pepper flakes for added flavor.
Combine and Serve: Gently fold in the roasted butternut squash pieces into the creamy orzo mixture. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.

Notes

For a lighter option, substitute heavy cream with half-and-half or Greek yogurt.
Vegetable broth can be replaced with chicken broth if preferred.
To make this dish vegan, use a plant-based butter, vegan Parmesan, and substitute heavy cream with coconut cream or cashew cream.
Orzo cooks quickly, so keep an eye on it to avoid overcooking and becoming mushy.
Adding red pepper flakes gives a subtle heat; adjust quantity to your taste.