There is something truly special about the Creamy Orzo with Roasted Butternut Squash and Spinach Recipe that makes it an absolute favorite in my kitchen. The sweet, caramelized butternut squash roasted to perfection pairs beautifully with the tender orzo pasta that is luxuriously coated in a rich, creamy blend of cream cheese and Parmesan. Bright, fresh spinach adds a vibrant pop of color and nutrition, making this dish both comforting and wholesome. Whether you’re cooking for a cozy dinner or impressing friends with a simple yet elegant meal, this recipe is sure to win hearts and satisfy taste buds with every bite.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward and easy to find, but each one plays a vital role in creating the perfect balance of flavor, texture, and appeal. From the silky cream cheese that adds richness to the earthy sweetness of roasted butternut squash, every element is thoughtfully selected.
- 1 cup orzo pasta: The tiny rice-shaped pasta cooks quickly and soaks up all the creamy goodness perfectly.
- 2 cups butternut squash, cubed: Roasting brings out its natural sweetness, adding a lovely golden color and soft texture.
- 3 cups fresh baby spinach: Wilting spinach adds freshness, earthy notes, and a beautiful green contrast.
- 2 cloves garlic, minced: Provides a fragrant, savory base that enhances every bite.
- 3 cups low-sodium vegetable broth: Used for cooking the orzo and infusing subtle depth of flavor without overpowering.
- 4 oz cream cheese: Melts into a silky sauce that ties the dish together with indulgent creaminess.
- 1/2 cup freshly grated Parmesan cheese: Adds a savory, umami punch and a slightly nutty finish.
- 2 tbsp extra virgin olive oil: Used for roasting and sautéing, this oil brings fruitiness and helps develop texture.
- Salt and pepper to taste: Essential for seasoning and balancing the dish.
How to Make Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Toss the cubed butternut squash with olive oil, salt, and pepper ensuring each piece is lightly coated. Spread them in a single layer to promote even roasting. After 25 minutes, you’ll have beautifully golden brown cubes bursting with caramelized sweetness that really elevate the overall flavor of the dish.
Step 2: Cook the Orzo Pasta
While the squash is roasting, bring the vegetable broth to a boil in a large pot. Add the orzo and cook it according to the package instructions until it reaches that perfect al dente texture—firm to the bite but tender. The broth itself infuses the orzo with subtle flavor, making it tastier than plain water ever could.
Step 3: Sauté the Garlic and Spinach
In a separate pan, heat a tablespoon of olive oil over medium heat. Sauté the minced garlic just until fragrant—it only takes about a minute, and doing so unlocks a wonderful aroma that sets the stage for the spinach. Next, add the baby spinach and cook until it wilts down, concentrating its flavor and softening the leaves perfectly without losing their vibrant green hue.
Step 4: Combine and Create the Creamy Mixture
Drain any excess broth from the cooked orzo if needed, then return it to the pot on low heat. Stir in the cream cheese, allowing it to melt fully into a luscious, creamy sauce. Fold in the roasted butternut squash and sautéed spinach, followed by the Parmesan cheese. Mix until every element is well incorporated, and the dish has that irresistible creamy consistency that makes every spoonful a delight.
Step 5: Plate and Serve Warm
Spoon the creamy orzo mixture into bowls or onto plates while warm. This dish tastes best fresh and creamy, so enjoy it right away or keep reading to learn how best to store leftovers.
How to Serve Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
Garnishes
Sprinkle additional freshly grated Parmesan cheese or a pinch of crushed red pepper flakes on top for added flavor and visual appeal. You can also drizzle a bit of extra virgin olive oil or sprinkle some toasted pine nuts for a delightful crunch that contrasts perfectly with the creamy texture.
Side Dishes
This Creamy Orzo with Roasted Butternut Squash and Spinach Recipe pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a side of roasted chickpeas for protein and texture. A slice of crusty garlic bread or warm naan can also elevate the meal into a satisfying, complete experience.
Creative Ways to Present
For a charming presentation, serve this dish in small ramekins topped with fresh herb sprigs like thyme or sage. Alternatively, use vibrant bowls that highlight the golden hues of the squash and the deep green of the spinach. It’s a feast both for the eyes and taste buds!
Make Ahead and Storage
Storing Leftovers
After this wonderful dish has cooled, transfer leftovers to an airtight container and store them in the refrigerator for up to 3 days. The flavors will continue to meld, making for a delicious next-day meal.
Freezing
If you want to keep it longer, this recipe freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 2 months. Just be aware that the texture of the spinach and orzo may soften slightly upon thawing, but the flavor remains outstanding.
Reheating
When reheating, warm gently in a skillet over medium-low heat, adding a splash of vegetable broth or water to loosen the sauce and prevent sticking. Microwave reheating also works well—cover the dish and heat in short bursts, stirring occasionally to maintain creaminess.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If you’re using frozen spinach, be sure to thaw and drain it thoroughly to prevent excess water from watering down the creamy sauce. Fresh spinach, however, does provide a brighter flavor and better texture.
Is there a substitute for cream cheese?
You can try mascarpone or ricotta cheese as a substitute, which will still give you that luscious creaminess but with a slightly different flavor profile. Greek yogurt is another option, but add it off heat to avoid curdling.
Can I add protein to this recipe?
Definitely! Grilled chicken, sautéed shrimp, or even crispy tofu cubes would complement the flavors wonderfully and make it a more filling meal.
What type of butternut squash works best?
Pick a firm, small-to-medium-sized butternut squash for sweeter, tender cubes after roasting. Avoid overly large ones, which can sometimes have a watery texture.
Can I make this recipe vegan?
Yes, with a few tweaks: use vegan cream cheese and Parmesan alternatives, and choose vegetable broth that’s free of animal products. The flavors will still shine beautifully.
Final Thoughts
I truly hope you give this Creamy Orzo with Roasted Butternut Squash and Spinach Recipe a try soon. It’s a dish that feels both elegant and cozy, a perfect example of how simple ingredients can come together to create something really special. Whether you’re cooking for yourself or sharing with loved ones, this recipe brings warmth and satisfaction to any table.
Print
Creamy Orzo with Roasted Butternut Squash and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy orzo pasta dish featuring roasted butternut squash and fresh spinach, enriched with cream cheese and Parmesan for a rich, flavorful vegetarian meal perfect for any occasion.
Ingredients
Pasta and Broth
- 1 cup orzo pasta
- 3 cups low-sodium vegetable broth
Vegetables
- 2 cups butternut squash, cubed
- 3 cups fresh baby spinach
- 2 cloves garlic, minced
Dairy and Cheese
- 4 oz cream cheese
- 1/2 cup freshly grated Parmesan cheese
Oils and Seasonings
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash cubes in a single layer on the baking sheet. Roast in the oven for 25 minutes or until they turn golden brown and tender, stirring halfway through for even roasting.
- Cook Orzo Pasta: In a large pot, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions (usually around 8-10 minutes) until al dente. Drain any excess broth if necessary and set the orzo aside.
- Sauté Garlic and Spinach: In a separate pan over medium heat, warm a small amount of olive oil. Add the minced garlic and sauté just until fragrant, about 1 minute. Then add the fresh baby spinach and cook until wilted, which should take about 2-3 minutes. Remove from heat.
- Combine Ingredients: Return the cooked orzo to the pot or a large mixing bowl. Stir in the cream cheese and heat gently until melted and fully combined, creating a creamy texture. Add the roasted butternut squash, sautéed spinach with garlic, and the grated Parmesan cheese. Mix everything thoroughly to combine all flavors.
- Serve: Serve the creamy orzo warm. Optionally, garnish with additional Parmesan cheese for extra flavor and presentation.
Notes
- You can substitute fresh spinach with kale or Swiss chard if preferred.
- For a richer flavor, add a splash of heavy cream or milk when melting the cream cheese.
- To make it vegan, use vegan cream cheese and Parmesan alternatives.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Make sure not to overcook the orzo, as it will continue cooking slightly when mixed with warm ingredients.
