Creamy Orzo with Roasted Butternut Squash and Spinach!

🍂 Creamy Orzo with Roasted Butternut Squash and Spinach

A cozy, creamy one-pan-style dish with sweet roasted squash, tender orzo, and wilted spinach. Perfect as a vegetarian main or hearty side.

🛒 Ingredients (Serves 3–4)

For the squash:

• 3 cups butternut squash, peeled and cubed

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

For the orzo:

• 1 cup orzo pasta

• 2 tbsp butter or olive oil

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• 2 1/2 cups vegetable broth (warm)

• 1/2 cup heavy cream (or half-and-half)

• 1/2 cup grated Parmesan cheese

• 2 cups fresh spinach

• 1/4 tsp nutmeg (optional)

• Salt and pepper to taste

Optional: fresh thyme, red pepper flakes, toasted pine nuts

🔪 Instructions

1️⃣ Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Toss squash with olive oil, salt, and pepper.

3. Spread on a baking sheet in a single layer.

4. Roast 20–25 minutes, until tender and caramelized at the edges.

2️⃣ Cook the Orzo

1. In a large skillet over medium heat, melt butter.

2. Add shallot and cook 2–3 minutes until softened.

3. Stir in garlic and cook 30 seconds.

4. Add dry orzo and toast 1–2 minutes (like risotto).

3️⃣ Make It Creamy

1. Pour in warm broth gradually, stirring frequently.

2. Simmer 8–10 minutes until orzo is tender and most liquid is absorbed.

3. Stir in cream and Parmesan.

4. Add spinach and cook until wilted.

4️⃣ Combine & Finish

1. Fold in roasted squash.

2. Season with salt, pepper, and nutmeg.

3. Garnish with thyme or pine nuts if desired.

Serve warm and enjoy the creamy, savory-sweet balance 🍽️