Can I use regular pasta instead of orzo?

Sure! While orzo is perfect here for its small, delicate shape, any small pasta like ditalini or elbows will do just fine.

Can I make this dish ahead of time?

Absolutely! This dish actually tastes even better the next day. Store it in an airtight container in the fridge, and reheat it gently on the stovetop with a splash of broth or water.

How do I make this dairy-free?

If you’re looking to skip the dairy, swap the butter for olive oil, use dairy-free cream, and opt for a plant-based cheese substitute (there are some great vegan Parmesan cheeses out there). You’ll still get a creamy and flavorful dish!

Creamy Orzo with Roasted Butternut Squash: 5-Minute Magic

Description

Indulge in this creamy orzo with roasted butternut squash and spinach—an irresistible comfort food perfect for fall! Roasted squash, fresh spinach, and creamy Parmesan blend together for a delicious, hearty dish everyone will love.

Ingredients

Scale

1 small butternut squash, peeled and diced (about 3 cups)
2 tbsp olive oil
Salt and black pepper, to taste
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 (or use cream cheese for a richer texture)
2 cups baby spinach, roughly chopped
½ tsp dried thyme (optional)
Pinch of red pepper flakes (optional)

For Garnish:

2 tablespoons fresh parsley, finely chopped

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Instructions

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread it on a baking sheet in a single layer and roast for 25–30 minutes, turning halfway through until golden and tender.
Cook the Orzo: In a large saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the orzo and toast lightly for 2 minutes.
Add the Broth: Pour in the vegetable broth and bring it to a simmer. Cook the orzo for about 10–12 minutes, stirring occasionally, until it’s tender and most of the liquid is absorbed.
Make it Creamy: Stir in the grated Parmesan and heavy cream (or cream cheese) until the mixture becomes smooth and creamy. Add the chopped spinach and cook for an additional 1–2 minutes until wilted.
Add the Squash: Fold in the roasted butternut squash. Taste and adjust seasoning with salt, pepper, thyme, or red pepper flakes if desired.
Serve Warm: Garnish with fresh parsley and extra Parmesan, if preferred. Serve immediately and enjoy!

Notes

Creamy Texture: For extra richness, you can swap the heavy cream for cream cheese.
Spinach Variations: If you’re not a fan of spinach, feel free to substitute with other greens like kale or arugula.
Add Protein: If you want to make it a complete meal, you can add grilled chicken or crispy bacon.
Make Ahead: This dish stores well for up to 3 days in the fridge. Reheat gently with a splash of broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main course
Method: Roasting, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 25 mg