Name: Creamy Orzo with Roasted Butternut Squash and Spinach
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 cups butternut squash, peeled and diced; 1 tablespoon olive oil (for roasting); 1 teaspoon dried thyme (or 1 tablespoon fresh); Salt and black pepper to taste; 1 tablespoon olive oil (for orzo); 3 cloves garlic, minced; 1 cup orzo pasta; 2.5 cups vegetable broth (more as needed); 1/2 cup heavy cream or dairy-free alternative; 2 cups fresh spinach; 1/4 cup grated parmesan (optional)

There’s something undeniably cozy about creamy orzo—it’s like the lovechild of risotto and pasta, made even better when paired with caramelized cubes of roasted butternut squash and velvety spinach. I first made this dish on a chilly evening when I wanted comfort food without the fuss of a traditional risotto. The roasted squash brought sweetness and depth, while the orzo soaked up all the creamy goodness like a sponge.

What I adore about this recipe is how satisfying and rich it feels, without relying on heavy ingredients. The squash softens in the oven until it’s golden and tender, and the spinach wilts gently into the orzo, lending a pop of color and earthy flavor. It’s the kind of dish that feels both nourishing and indulgent—a rare balance that’s become a staple in my kitchen.

Why You’ll Love This Creamy Orzo with Roasted Butternut Squash and Spinach

It’s cozy and comforting – like a warm hug in a bowl.
Simple ingredients, big flavor – you probably have most of them on hand.
Naturally vegetarian – and easy to make vegan.
Versatile enough for weeknights or dinner parties – it impresses without stress.
Perfect balance of creamy, sweet, and savory – thanks to roasted squash and creamy orzo.

What Kind of Orzo Should I Use?

Orzo might look like rice, but it’s actually a small, rice-shaped pasta. For this dish, I use traditional semolina orzo because it holds its shape and texture beautifully in a creamy sauce. If you’re shopping, look for orzo in the pasta aisle—sometimes it’s labeled as risoni. Whole wheat orzo can be used if you prefer a nuttier flavor and added fiber, though it may take a few extra minutes to cook and will slightly change the overall texture. Avoid pre-cooked or instant orzo, as it can turn mushy and compromise the dish’s creaminess.

Options for Substitutions

You can easily customize this recipe based on what you have in your kitchen or dietary needs:

Butternut Squash: Swap with roasted sweet potatoes or delicata squash for a similar texture and sweetness.
Spinach: Use kale, Swiss chard, or even baby arugula if you’d like a more peppery bite.
Cream: For a dairy-free option, go with canned coconut milk or an unsweetened oat or cashew cream.
Parmesan (if used): Nutritional yeast or a dairy-free cheese blend works well for vegans.
Orzo: If you’re out of orzo, try small pasta shapes like acini di pepe, Israeli couscous, or even arborio rice for a more risotto-like experience.

Ingredients for Creamy Orzo with Roasted Butternut Squash and Spinach

Butternut Squash – This is the heart of the dish, bringing natural sweetness, soft texture, and a beautifully golden roasted edge that contrasts the creamy orzo.
Orzo Pasta – A tender, rice-shaped pasta that becomes wonderfully creamy as it simmers, making it ideal for absorbing flavor without becoming overly heavy.
Fresh Spinach – Adds vibrant color and a mild earthiness that balances the richness of the dish. It wilts quickly and blends seamlessly with the orzo.
Olive Oil – Used to roast the squash and sauté aromatics. Choose a good-quality extra virgin olive oil for maximum flavor.
Garlic – Just a few cloves bring warmth and depth, creating a flavorful base for the creamy sauce.
Vegetable Broth – Acts as the cooking liquid for the orzo, infusing it with savory notes while maintaining a lighter base than cream alone.
Heavy Cream (or dairy-free alternative) – Adds a luscious texture and richness to the dish, helping create that silky, risotto-like finish.
Thyme (dried or fresh) – Offers a gentle herbal aroma that complements both the squash and spinach.
Salt and Pepper – Essential for seasoning every component to bring out the natural flavors.
Parmesan Cheese (optional) – For added umami and creaminess, though it’s entirely optional if you’re keeping it vegan or dairy-free.

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss them with olive oil, salt, pepper, and a sprinkle of thyme. Spread them on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and caramelized on the edges.

Step 2: Sauté Garlic and Toast Orzo

In a large skillet or pot, heat a splash of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the orzo and toast for 2–3 minutes, just until the edges start to turn golden. This adds a nutty depth to the flavor.

Step 3: Add Broth and Simmer

Pour in the vegetable broth, about ½ cup at a time, stirring frequently. Let the orzo absorb most of the liquid before adding more, similar to how you would cook risotto. Continue until the orzo is al dente and coated in a creamy sauce—this takes about 10–12 minutes.

Step 4: Stir in Cream and Spinach

Reduce the heat to low. Add the cream (or dairy-free alternative) and stir well to combine. Toss in the fresh spinach and let it wilt into the warm orzo, stirring gently until fully incorporated.

Step 5: Combine with Roasted Squash

Remove the roasted butternut squash from the oven and fold it gently into the creamy orzo. Taste and adjust seasoning with salt and freshly ground black pepper. If desired, sprinkle with grated parmesan or a drizzle of olive oil before serving.

How Long to Cook Creamy Orzo with Roasted Butternut Squash and Spinach

The full cooking time for this dish is around 40 to 45 minutes:

Roasting the butternut squash takes about 25–30 minutes.
Preparing the orzo (sautéing, simmering with broth, and finishing with cream and spinach) takes another 15 minutes.

If you’re multitasking, you can prep the orzo while the squash roasts, which helps the timing line up perfectly for everything to come together fresh and hot.

Tips for Perfect Creamy Orzo with Roasted Butternut Squash and Spinach

Cut the squash evenly – Uniform pieces roast more consistently, giving you that delicious caramelization on each cube.
Toast the orzo – This step deepens the flavor and prevents it from turning mushy.
Stir often – Especially during broth addition, like risotto, it helps the orzo release starch and creates a naturally creamy texture.
Don’t overcook the spinach – Add it at the end, just long enough to wilt it without making it soggy or dull.
Adjust the creaminess – Add more broth or a splash of cream at the end if you want a silkier finish.
Finish with flair – A little parmesan or nutritional yeast on top adds a great savory pop, or try toasted pine nuts for crunch.

Watch Out for These Mistakes While Cooking

Skipping the squash pre-roast: Don’t try to cook the squash directly in the pan with the orzo—it won’t caramelize properly and may become mushy.
Overcooking the orzo: Orzo goes from perfectly tender to overdone quickly. Keep a close eye and taste test around the 10-minute mark.
Adding all the broth at once: This prevents the orzo from absorbing the liquid evenly and becoming creamy—add gradually.
Using too much cream: A little goes a long way. Too much can overwhelm the delicate balance of flavors and make the dish heavy.
Not seasoning in stages: Season the squash before roasting, and season the orzo as it cooks. Don’t wait until the end to add salt and pepper.

What to Serve With Creamy Orzo with Roasted Butternut Squash and Spinach?

Mixed Green Salad

A light salad with lemon vinaigrette helps cut through the richness of the orzo and balances the meal.

Crusty Bread or Garlic Toast

Perfect for soaking up any leftover sauce in the bowl.

Roasted Brussels Sprouts

Their slightly bitter, crispy edges complement the sweetness of the butternut squash.

Lemon-Herb Grilled Chicken

Adds a bright, zesty protein that pairs nicely with the creamy orzo base.

A Glass of White Wine

Try a crisp Pinot Grigio or Chardonnay for a refreshing contrast.

Baked Feta or Goat Cheese

Serve on the side or crumble over the top for an extra layer of tangy richness.

Sautéed Mushrooms

Their umami depth adds another earthy element that plays beautifully with the spinach and garlic.

Citrus-Marinated Tofu

A great vegan protein option that brings light acidity and contrast to the dish.

Storage Instructions

This dish stores wonderfully and makes for a satisfying leftover meal. Here’s how to keep it fresh:

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or cream to revive its creamy texture.
Freezing: Not recommended, as the cream and pasta texture can become grainy or soggy when thawed. If you must freeze it, do so before adding the cream and spinach, then add those fresh when reheating.

Estimated Nutrition

Please note: these values are approximate and can vary based on substitutions or exact ingredient amounts.

Calories: ~390 per serving
Protein: 9g
Fat: 15g
Saturated Fat: 6g
Carbohydrates: 55g
Fiber: 6g
Sugar: 6g
Sodium: 550mg
Calcium: ~150mg
Iron: ~3mg

This recipe offers a wholesome balance of carbs, fiber, and plant-based nutrients, especially when made with a lighter cream or dairy-free alternative.

Frequently Asked Questions

Can I use frozen butternut squash instead of fresh?

Yes, frozen squash works in a pinch. Just make sure to roast it from frozen without thawing, so it doesn’t become soggy. It may take a few extra minutes to caramelize.

Is this recipe vegan?

As written, it’s vegetarian. To make it vegan, simply use plant-based cream and skip or replace the parmesan with nutritional yeast or vegan cheese.

Can I make this dish ahead of time?

Absolutely. Prepare everything ahead and reheat gently with a splash of broth or cream just before serving. The flavors actually deepen as it sits.

What if I don’t have orzo?

Small pasta like ditalini, acini di pepe, or even Israeli couscous work well. You could also use arborio rice to create more of a risotto texture.

Can I add protein to this dish?

Yes, it’s a great base for add-ins. Try grilled chicken, seared tofu, chickpeas, or even shrimp for a more complete meal.

How do I make this gluten-free?

Substitute the orzo with gluten-free pasta of a similar shape or use gluten-free short-grain rice. Always check your broth and cream labels to ensure they’re gluten-free.

Is this kid-friendly?

Very! The sweetness of the squash and creamy pasta texture are typically a hit with kids. You can even blend the squash into the sauce for picky eaters.

Can I use kale instead of spinach?

Yes, kale is a great substitute. Just sauté it a bit longer or add it earlier, since it’s heartier and takes more time to soften.

Conclusion

Creamy Orzo with Roasted Butternut Squash and Spinach is one of those rare dishes that balances indulgence with nourishment. It’s cozy enough for a solo comfort meal and elegant enough for company. The sweetness of roasted squash, the earthiness of spinach, and the creamy texture of orzo make this a recipe I keep coming back to—especially during the cooler months. It’s simple, adaptable, and endlessly satisfying. Once you try it, I’m sure you’ll understand why this has become one of my go-to favorites.