This creamy butternut squash orzo is a warm hug in a bowl! With tender orzo pasta, sweet squash, and fresh spinach, it’s a delightful mix of flavors and textures. Perfect for any cozy meal!
Cooking this dish feels like a fun art project. I love watching the squash change colors. Plus, it’s so satisfying to serve it hot and see everyone enjoy it. Trust me, seconds are likely! 🥰
Key Ingredients & Substitutions
Butternut Squash: This sweet and nutty squash is the star of the dish. If you can’t find it, you can swap it with pumpkin, acorn squash, or sweet potatoes. Each will provide a slightly different flavor but still create a creamy base.
Orzo Pasta: Orzo gives a lovely texture, but if you want to switch things up, you can use any small pasta like ditalini or even quinoa for a gluten-free option. Just cook according to package instructions.
Heavy Cream: For a lighter version, use half-and-half or coconut milk for a dairy-free option. You could even replace it with unsweetened almond milk, but reduce the amount slightly so it doesn’t make the dish too watery.
Spinach: Fresh spinach is a great addition, but if you’re out, kale or Swiss chard could work well too. Just be sure to chop them finely to help them wilt quickly.
How Do I Roast the Butternut Squash Perfectly?
Roasting butternut squash brings out its natural sweetness and enhances its flavor. Here’s how to do it just right:
- Preheat the oven to 400°F (200°C) to ensure even cooking.
- Cut the squash into uniform 1/2-inch cubes to help them roast evenly.
- Toss the cubes in olive oil, salt, and pepper before spreading them out on a baking sheet. Make sure they aren’t crowded, as this helps them caramelize nicely.
- Roast for 25-30 minutes, stirring halfway through, until tender and golden. Watch them closely; you want them caramelized, not burnt!
When done, the roasted squash will add a depth of flavor to your orzo, creating a rich and creamy experience everyone will love!
How to Make Creamy Butternut Squash Orzo with Spinach
Ingredients You’ll Need:
For The Main Dish:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or half-and-half)
- 3 cups fresh spinach, roughly chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh sage or thyme leaves (optional, for garnish)
How Much Time Will You Need?
This comforting dish takes about 10-15 minutes for prep and around 40 minutes total to cook, including roasting the squash. You’ll find that it all comes together wonderfully, creating a delightful meal for any day!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until it’s tender and slightly caramelized. When it’s done, set it aside to cool a bit.
2. Sauté the Aromatics:
In a large skillet or wide saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until it releases its fragrant aroma.
3. Cook the Orzo:
Pour in the orzo pasta, stirring well to coat it with the oil, onions, and garlic. Toast the orzo lightly for about 2 minutes, stirring frequently to prevent sticking.
4. Add the Broth Gradually:
Slowly add the vegetable broth, about 1 cup at a time. Stir often, allowing the liquid to absorb before adding more. Continue this process until the orzo is tender, which should take around 10-12 minutes.
5. Combine with Spinach and Squash:
Once the orzo is cooked through, gently fold in the roasted butternut squash and chopped spinach. Cook until the spinach wilts, about 2-3 minutes. It will add a lovely pop of color!
6. Make it Creamy:
Reduce the heat and stir in the heavy cream and Parmesan cheese. If you wish, sprinkle in the crushed red pepper flakes for a bit of heat. Mix everything together until the cheese melts and the dish becomes delightfully creamy. Taste and adjust the salt and pepper as needed.
7. Serve and Garnish:
Serve this hearty dish hot, garnished with extra Parmesan cheese and a sprinkle of fresh herbs if desired. Enjoy your cozy, creamy butternut squash orzo with spinach!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can use frozen butternut squash! Just make sure to thaw it first for even cooking. You can thaw it overnight in the fridge or use the microwave for a quick defrost. Drain any excess moisture before adding it to the dish.
How Can I Make This Recipe Vegan?
To make this dish vegan, substitute heavy cream with coconut cream or a non-dairy alternative like almond or oat milk. Also, use nutritional yeast instead of Parmesan cheese to keep that cheesy flavor while keeping it plant-based!
What Can I Substitute for Orzo?
If you don’t have orzo on hand, you can use any small pasta like ditalini or even quinoa for a gluten-free option. Adjust the cooking time as needed, depending on what you choose, to ensure it cooks properly.
Can I Store Leftovers?
Yes, you can store leftovers! Place them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of broth or cream to loosen it up if necessary.
