🍝 Creamy Orzo with Roasted Butternut Squash and Spinach

This dish combines tender orzo pasta with sweet, caramelized butternut squash and fresh spinach, all coated in a creamy, savory sauce. It’s rich without being too heavy, slightly sweet from the squash, and balanced with garlic and cheese. Perfect as a vegetarian main or a hearty side.

🧾 Ingredients

For the roasted squash

• 3 cups butternut squash (peeled, cubed)
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)

For the orzo

• 1 cup orzo pasta
• 2 tbsp butter or olive oil
• 3 cloves garlic (minced)
• 2 cups vegetable broth
• ½ cup heavy cream (or milk for lighter option)
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach
• ½ tsp dried thyme or Italian seasoning
• Salt and pepper to taste

👩‍🍳 Instructions

1. Roast the butternut squash

• Preheat oven to 200°C (400°F)
• Toss squash with olive oil, salt, pepper, and paprika
• Spread on a baking tray
• Roast for 20–25 minutes, until tender and slightly caramelized

2. Cook the orzo

• Heat butter or olive oil in a pan
• Add garlic and sauté for 1 minute
• Add orzo and toast lightly (2–3 minutes for nutty flavor)

3. Simmer

• Pour in vegetable broth
• Cook on medium heat, stirring occasionally, until orzo is tender and most liquid is absorbed (8–10 minutes)

4. Make it creamy

• Stir in cream and Parmesan cheese
• Mix until smooth and creamy

5. Add veggies

• Fold in roasted squash and spinach
• Cook until spinach wilts

6. Season & serve

• Add thyme, salt, and pepper to taste
• Serve warm, optionally topped with extra Parmesan

💡 Tips for Best Results

• Cut squash evenly so it roasts uniformly
• Don’t overcook orzo—it should be tender, not mushy
• Add a splash of broth if it gets too thick
• Finish with a squeeze of lemon juice for brightness 🍋

❓ Q & A

Q1: Can I make it vegan?

Yes! Replace:

• Cream → coconut milk or cashew cream
• Parmesan → vegan cheese or nutritional yeast

Q2: Can I use frozen squash?

Yes:

• Roast directly from frozen
• Add a few extra minutes to cooking time

Q3: What protein can I add?

Great options:

• Grilled chicken
• Shrimp
• Chickpeas (for vegetarian protein)

Q4: Can I make it ahead?

Yes:

• Store in fridge up to 3 days
• Reheat with a splash of broth or milk

Q5: Can I substitute orzo?

Yes:

• Small pasta (like ditalini)
• Rice (adjust liquid & cooking time)

Q6: Is it gluten-free?

Not as written (orzo = pasta).
Use gluten-free orzo or rice instead.

Q7: How can I add more flavor?

Try:

• Chili flakes 🌶️
• Toasted nuts (pine nuts, walnuts)
• Crispy bacon bits.