There’s something magical about the first crisp breeze of autumn. The air feels lighter, scarves make a welcome return, and the markets overflow with seasonal produce—especially butternut squash. Long ago, on a chilly October evening, I stumbled upon what would soon become a favorite comfort food: creamy orzo with roasted butternut squash and spinach.
I remember roasting chunks of golden squash until their edges caramelized, then folding them into a creamy orzo base with spinach to bring freshness and balance. The result was comfort in a bowl—a dish that was hearty yet wholesome, simple yet elegant. Unlike heavy pastas, orzo creates a velvety texture, soaking up savory flavors while letting the sweet squash and earthy spinach shine.
That’s why this meal became more than just dinner; it became a seasonal tradition. Every spoonful of creamy orzo with roasted butternut squash and spinach carries the warmth of autumn nights, making it one of those recipes you’ll crave again and again.
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Creamy Orzo with Roasted Butternut Squash and Spinach
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A comforting vegetarian dish featuring tender orzo pasta in a creamy sauce with sweet roasted butternut squash and fresh spinach. Perfect for a cozy fall dinner that is both nourishing and flavorful.
Ingredients
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and half the fresh herbs. Spread in a single layer on the baking sheet.
3. Roast squash for 25–30 minutes, tossing halfway, until tender and golden.
4. Meanwhile, heat remaining 1 tablespoon olive oil in a large saucepan over medium heat.
5. Add onion and garlic and cook for 3 minutes until softened and fragrant.
6. Stir in orzo and toast for 1–2 minutes, then add vegetable broth one ladle at a time, stirring frequently until absorbed, for about 10–12 minutes.
7. When orzo is nearly tender, fold in fresh spinach and cook until wilted, about 2 minutes.
8. Stir in roasted squash, heavy cream, parmesan cheese, and remaining herbs. Season with salt and pepper to taste.
9. Serve immediately, garnished with extra parmesan or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main course
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 12
- Cholesterol: 25
Keywords: creamy orzo, butternut squash, spinach, vegetarian dinner, fall recipes, healthy comfort food, one pot meal, easy dinner
A Cozy Fall Memory with Butternut Squash
Part of the magic lies in the perfect trio of ingredients. The natural sweetness of butternut squash balances beautifully with the mild bitterness and nutrient punch of spinach. Roasting enhances the squash, turning it soft inside with irresistible golden edges, while the spinach adds both color and health benefits.
Why This Dish Feels So Comforting
Then there’s the orzo itself. Unlike rice or heavier pasta, orzo has a delicate bite that becomes luxuriously creamy when simmered. This makes it one of the best bases for cozy dishes without feeling overly indulgent. When combined, what you have isn’t just another weeknight dinner—it’s one of those butternut squash and spinach recipes that feels restorative, nourishing, and downright delicious.
If you often search for healthy dinner recipes with butternut squash, this dish will check all your boxes. It offers seasonal flavor, balanced nutrition, and a creamy comfort that feels like a hug in a bowl. Whether you’re cooking for a busy weeknight, a holiday table, or just to treat yourself, creamy orzo with roasted butternut squash and spinach is an easy-to-love recipe that tastes unforgettable.
Ingredients & Kitchen Prep
Essential Ingredients You’ll Need
Creating a comforting bowl of creamy orzo with roasted butternut squash and spinach starts with fresh and flavorful ingredients. Having precise measurements on hand ensures that your dish turns out perfectly balanced every single time.
| Ingredient | Measurement | Notes |
|---|---|---|
| Orzo pasta | 1 ½ cups (about 10 oz) | The base of this creamy dish |
| Butternut squash | 3 cups, cubed | Peeled, seeded, cut into bite-sized pieces |
| Fresh spinach | 3–4 cups | Baby spinach works best |
| Olive oil | 2 tbsp | For roasting and sautéing |
| Garlic | 3 cloves, minced | Adds depth of flavor |
| Onion | 1 small, finely chopped | Optional sweetness |
| Vegetable broth | 4 cups | Keeps recipe vegetarian |
| Heavy cream (or half-and-half) | ½ cup | Swap with dairy-free option if vegan |
| Parmesan | ½ cup, grated | Optional, enhances flavor |
| Salt & pepper | To taste | Season in layers |
| Fresh herbs (sage, thyme, parsley) | 1–2 tbsp | Garnish and aroma |
This simple list of orzo squash recipes ingredients makes it easy to prepare. For lighter vegetarian recipes with spinach, reduce the cream and cheese, adding extra broth and olive oil for creaminess.
Tools to Make Cooking Easier
- Large baking sheet – For golden roasted squash.
- Heavy-bottomed saucepan or skillet – Ensures evenly cooked orzo.
- Sharp chef’s knife & peeler – Easier squash prep.
- Wooden spoon or spatula – Prevents orzo from sticking.
- Colander – For rinsing spinach.
Shortcut tip: Microwave a whole squash for a few minutes to soften it before peeling, which makes chopping safer and faster. Line your baking sheet with parchment paper for easy cleanup—an added bonus when preparing healthy dinner recipes with butternut squash.
Step-by-Step Recipe Method
Roasting the Butternut Squash
- Preheat oven to 400°F (200°C).
- Peel, deseed, and cube squash into ¾–1 inch pieces.
- Toss cubes with olive oil, salt, pepper, and herbs; spread evenly on a lined sheet.
- Roast for 25–30 minutes, tossing once, until golden and tender.
Roasting deepens the sweetness, making this butternut squash with spinach meal rich and flavorful with caramelized aroma.
Cooking the Orzo and Finishing the Dish
- Sauté onion and garlic in olive oil until softened.
- Toast orzo for 1–2 minutes to develop nutty flavor.
- Add broth gradually, stirring, until orzo is tender and creamy (10–12 minutes).
- Stir in spinach until wilted. For frozen spinach, drain first.
- Fold in roasted squash and cream (or substitute). Add parmesan or nutritional yeast if desired.
- Season to taste and garnish with fresh herbs, olive oil drizzle, or toasted nuts.
Together, the nutty orzo, roasted squash, and earthy greens become a luscious and balanced dish. It stands well as a main vegetarian entrée or complement to protein, making this butternut squash with spinach recipe versatile for any table.
FAQs
Can I make this dish vegan?
Yes! Sub coconut or cashew cream for dairy, and replace parmesan with nutritional yeast or vegan cheese.
Can I use frozen spinach instead of fresh?
Yes. Just thaw and squeeze out water to maintain a creamy consistency.
How do I store leftovers?
Keep in an airtight container for up to 3 days. Reheat with a splash of broth or cream.
Can I substitute another pasta?
Short pastas like shells, ditalini, or pearl couscous can be used—they’ll adjust cooking slightly.
How long does it take to cook?
About 40–45 minutes total, with most of that roasting time.
A Seasonal Dish Worth Sharing
From caramelized squash to tender pasta, creamy orzo with roasted butternut squash and spinach offers both elegance and simplicity. It’s wholesome, cozy, and flavorful in every bite.
For anyone seeking nourishing butternut squash and spinach recipes, this dish checks all the boxes—seasonal, comforting, and balanced. Share it with loved ones on chilly evenings and enjoy its hug-in-a-bowl feeling. Once tried, this recipe will soon become one of your favorite go-to healthy dinner recipes with butternut squash.
