This creamy butternut squash orzo combines roasted squash, fresh spinach, Parmesan, and a simple cream sauce. Roast the squash until tender and lightly browned, cook the orzo in broth, then bring everything together in a skillet. The sweet squash and savory cheese make it a comforting fall dinner or a side to serve with roasted chicken.
Jump to the recipe card · Cooking steps · Storage and reheating
Ingredients for Butternut Squash Orzo
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 cups fresh spinach leaves
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups chicken or vegetable broth
Ingredient Notes
Butternut squash: measure the two cups after peeling and dicing. Cut the pieces to a similar size so they roast evenly. Spread them in a single layer rather than piling them on the baking sheet.
Orzo: this rice-shaped ingredient is pasta, not rice. Follow the cooking time on your package and taste for a tender texture with a slight bite. Rice and couscous need different liquid ratios and cooking methods; they are not direct replacements in these instructions.
Cream and Parmesan: the recipe uses both, so changing only the cream does not make it dairy-free. A tested dairy-free or vegan version is not available here. Check broth and cheese labels if you have specific dietary requirements.
How to Make Creamy Butternut Squash Orzo
1. Roast the squash
Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the diced squash with the olive oil, garlic powder, salt, and pepper. Spread it evenly and roast for 20–25 minutes, until fork-tender with lightly browned edges. Check the texture before removing it; larger pieces may need longer.
2. Cook the orzo
Bring the broth to a boil in a medium saucepan. Add the orzo and cook according to the package instructions until al dente, stirring to prevent sticking. Watch the liquid level so the pan does not boil dry. Drain any excess liquid once the pasta is cooked.
3. Add the vegetables
Combine the cooked orzo, roasted squash, and fresh spinach in a large skillet over medium heat. Stir gently for 2–3 minutes, until the spinach wilts, without mashing the squash.
4. Finish the sauce
Stir in the heavy cream and grated Parmesan until the cheese melts and coats the pasta. Avoid a hard boil. Taste before adding more salt, especially if your broth and Parmesan are salty. Serve warm.
Troubleshooting
- The squash is still firm: continue roasting until a fork goes through the center easily. Browning on the outside alone is not enough.
- The pasta sticks: stir during cooking and check that there is still liquid in the saucepan.
- The finished orzo is too thick: stir in a small splash of broth to loosen it, adding more only as needed.
- The squash falls apart: fold it into the pasta gently rather than stirring vigorously.
What to Serve with It
Serve the orzo with a green salad, or alongside roasted chicken. For another seasonal main, browse our cozy fall dinners. This recipe does not have a verified per-serving nutrition calculation, so it should not be treated as a quantified high-protein meal.
Make Ahead, Storage, and Reheating
For advance preparation, roast the squash ahead and refrigerate it promptly in a covered container. Cook the pasta and combine the sauce closer to serving for more control over its texture.
Refrigerate leftovers in shallow containers within two hours and use within 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C), stirring so the food heats evenly. Add a little broth if the pasta has absorbed the sauce. Follow USDA leftover handling guidance.
A freezer test has not been documented for this recipe. Freezing can change the texture of the pasta and cream sauce, so do not expect the same texture as a freshly prepared batch.
Frequently Asked Questions
Is orzo gluten-free?
Standard orzo is wheat pasta. Check the package if avoiding gluten. Gluten-free pasta may need different timing and liquid, and has not been tested in this recipe.
Can I use pre-cut butternut squash?
Yes, use two cups of peeled, diced fresh squash. Check that the pieces are similar in size, and roast until tender rather than relying only on the timer.
Can I replace the cream with coconut milk?
That variation has not been verified for this recipe. Coconut milk changes the flavor and consistency, and the Parmesan still contains dairy. The ingredient list above is the version described by the cooking method.
Can I cook the squash directly in the pasta?
This method roasts the squash separately for browned edges. Cooking it in the broth would change the liquid requirements and timing; it is not the same method.
More Fall Dinner Ideas
Print
Creamy Orzo with Roasted Butternut Squash and Spinach
Description
Hello, food lovers! Are you ready to indulge in a comforting and creamy dish that’s as satisfying as it is easy to prepare? Today’s recipe is Creamy Orzo with Roasted Butternut Squash and Spinach—a velvety delight perfect for dinner or a cozy lunch. This versatile dish combines the hearty flavor of roasted butternut squash with tender spinach and rich orzo pasta. Let’s dive into this flavorful journey together!
Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups fresh spinach leaves
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups chicken or vegetable broth
Optional Substitutions:
- Replace heavy cream with coconut milk for a dairy-free option.
- Swap Parmesan cheese with nutritional yeast for a vegan twist.
Instructions
Step1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash with olive oil, garlic powder, salt, and pepper.
- Spread evenly on the baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Step2: Cook the Orzo
- In a medium saucepan, bring the chicken or vegetable broth to a boil.
- Add the orzo and cook according to package instructions until al dente. Drain any excess liquid if necessary.
Step3: Combine Ingredients
- In a large skillet over medium heat, combine roasted butternut squash, cooked orzo, and fresh spinach.
- Cook for 2-3 minutes, stirring until the spinach wilts.
Step4: Create the Creamy Sauce
- Stir in heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is creamy.
- Adjust seasoning with salt and pepper to taste.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use fresh spinach for a vibrant flavor and texture.
- Roast the butternut squash until slightly caramelized for a richer taste.
- Add a pinch of nutmeg to the sauce for a warm, aromatic twist.
