Creamy Orzo with Roasted Butternut Squash and Spinach 🥣

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4–6

Ingredients

For the roasted butternut squash:

• 3 cups butternut squash, peeled and cut into ½-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme

For the creamy orzo:

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1½ cups dry orzo
• 4 cups vegetable or chicken broth
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups fresh spinach
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon lemon juice

Instructions

1. Roast the squash: Preheat the oven to 425°F (220°C). Place the butternut squash on a baking sheet. Toss with olive oil, salt, pepper, garlic powder, and thyme.
2. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
3. Cook the aromatics: While the squash roasts, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until softened.
4. Add the garlic and cook for about 30 seconds.
5. Add the orzo: Stir in the dry orzo and cook for 1–2 minutes, stirring frequently.
6. Pour in the broth. Add Italian seasoning, salt, and black pepper. Bring to a gentle simmer.
7. Cook for 9–12 minutes, stirring frequently, until the orzo is tender and creamy. Add a splash of broth if it becomes too thick.
8. Add spinach and cream: Stir in the spinach and cook for 1–2 minutes until wilted.
9. Lower the heat and stir in the heavy cream, Parmesan, butter, and lemon juice.
10. Gently fold in about two-thirds of the roasted butternut squash, reserving the rest for topping.
11. Taste and adjust the seasoning.
12. Serve: Spoon into bowls and top with the remaining roasted squash. Finish with extra Parmesan and a little fresh thyme if desired.

💡 Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Add a pinch of red pepper flakes for a little heat.
• For extra crunch, top with toasted walnuts or pumpkin seeds.
• Serve immediately for the creamiest texture.