Creamy Orzo with Roasted Butternut Squash and Spinach

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Creamy Orzo with Roasted Butternut Squash and Spinach is the kind of cozy, wholesome meal that wraps you in warmth with every bite. It’s rich and velvety, thanks to the starchy orzo and a hint of cream, while the natural sweetness of roasted butternut squash complements the slight earthiness of wilted spinach. The result is a dish that feels both indulgent and nourishing—perfect for chilly nights or when you crave something comfortingly simple.

What makes this dish a standout is its versatility. It’s vegetarian yet satisfying, and it can easily be dressed up with add-ins like toasted pine nuts, crumbled feta, or crispy pancetta for a heartier variation. It also reheats beautifully, making it a favorite for both weeknight dinners and next-day lunches.

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Ingredients for this Creamy Orzo with Roasted Butternut Squash and Spinach

• 1 1/2 cups orzo pasta
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups fresh spinach leaves
• 2 1/2 cups vegetable broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup grated Parmesan cheese (optional for a dairy-free version)
• 1 tablespoon butter (or vegan butter)
• A pinch of nutmeg (optional, enhances the warmth)
• Fresh thyme or parsley for garnish

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Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, season with salt and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.

Step 2: Sauté the Aromatics

In a large skillet or saucepan, heat a tablespoon of olive oil or butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Orzo

Pour the orzo into the skillet with the onions and garlic, and stir to coat the pasta in the aromatics. Slowly add the vegetable broth, about half a cup at a time, stirring frequently and allowing the liquid to absorb before adding more. This method, similar to risotto, makes the orzo extra creamy.

Step 4: Add the Cream and Spinach

Once the orzo is al dente and most of the broth is absorbed (after about 10-12 minutes), stir in the heavy cream and reduce the heat to low. Add the fresh spinach and stir until it wilts into the orzo.

Step 5: Finish the Dish

Fold in the roasted butternut squash and grated Parmesan (if using). Stir in a pinch of nutmeg for added warmth. Taste and adjust seasoning with salt and pepper. Let everything sit on low heat for 2-3 minutes to meld the flavors.

Step 6: Serve and Garnish

Plate the orzo and top with fresh thyme or parsley. Serve warm and enjoy this comforting dish as a main course or hearty side.

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Frequently Asked Questions

What can I use instead of butternut squash?

You can substitute sweet potatoes, acorn squash, or even pumpkin for a similar texture and sweetness.

Can I make this vegan?

Yes! Use coconut cream instead of heavy cream, skip the Parmesan or use a plant-based cheese, and opt for vegan butter.

What protein goes well with this dish?

Grilled chicken, shrimp, or chickpeas all make excellent additions if you’re looking to boost the protein content.

Is this dish gluten-free?

Orzo is traditionally made with wheat, so it’s not gluten-free. You can look for gluten-free orzo or substitute with rice or gluten-free pasta.

Can I use frozen spinach?

Absolutely. Thaw and squeeze out excess water before adding it to the dish during the wilting stage.

How can I add more flavor?

Try adding a splash of white wine during the orzo cooking process, or top with toasted pine nuts and a drizzle of balsamic glaze before serving.

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