Bowl of creamy orzo with roasted butternut squash and fresh spinach

Creamy Orzo with Roasted Butternut Squash and Spinach

ByOlivia Carter
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Why Make This Recipe

Creamy Orzo with Roasted Butternut Squash and Spinach is a comforting and delicious dish that brings together the warmth of roasted squash, the freshness of spinach, and the creamy goodness of cheese and heavy cream. It’s perfect for a cozy dinner or a special occasion. This recipe is not only tasty, but it also highlights fall flavors and provides a satisfying meal that’s easy to prepare.

How to Make Creamy Orzo with Roasted Butternut Squash and Spinach

Ingredients

  • 1 cup orzo pasta
  • 2 cups butternut squash, diced
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25-30 minutes or until tender.
  3. In a pot, bring vegetable broth to a boil. Add orzo and cook according to package instructions.
  4. In the last 2 minutes of cooking, add the spinach to the pot. Drain any excess liquid.
  5. In a separate saucepan, combine the heavy cream and roasted squash. Heat until warmed through.
  6. Stir in the cooked orzo and spinach. Mix well.
  7. Serve topped with grated Parmesan cheese.

How to Serve Creamy Orzo with Roasted Butternut Squash and Spinach

This dish is best served warm. You can enjoy it on its own or pair it with a side salad or some crusty bread. A sprinkle of extra Parmesan cheese on top adds a nice finishing touch.

How to Store Creamy Orzo with Roasted Butternut Squash and Spinach

If you have leftovers, let the dish cool completely. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stove, adding a splash of vegetable broth or cream to loosen it up.

Tips to Make Creamy Orzo with Roasted Butternut Squash and Spinach

  • Make sure to cut the butternut squash into similar-sized pieces for even roasting.
  • You can adjust the thickness of the sauce by adding more or less heavy cream.
  • For added flavor, consider adding garlic or onion when you roast the squash.

Variation

You can add other vegetables like kale or mushrooms for more color and flavor. If you like some protein, consider adding cooked chicken or sausage.

FAQs

1. Can I use a different type of pasta?
Yes, you can substitute the orzo with another type of pasta, but cooking times may vary.

2. Is this dish gluten-free?
No, orzo is made from wheat. However, you can find gluten-free pasta options to use instead.

3. Can I make this dish vegan?
Yes! Use a vegan cream substitute and omit the Parmesan cheese or use a plant-based alternative.

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Creamy Orzo with Roasted Butternut Squash and Spinach

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A comforting dish combining roasted butternut squash, fresh spinach, and creamy cheese for a satisfying meal.

Ingredients

  • 1 cup orzo pasta
  • 2 cups butternut squash, diced
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25-30 minutes or until tender.
  3. In a pot, bring vegetable broth to a boil. Add orzo and cook according to package instructions.
  4. In the last 2 minutes of cooking, add the spinach to the pot. Drain any excess liquid.
  5. In a separate saucepan, combine the heavy cream and roasted squash. Heat until warmed through.
  6. Stir in the cooked orzo and spinach. Mix well.
  7. Serve topped with grated Parmesan cheese.

Notes

For a thicker sauce, adjust the amount of heavy cream. Leftovers can be stored in an airtight container for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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