I crafted a creamy orzo starring roasted cubes of butternut squash with spinach and a secret ingredient that gives the dish an unexpectedly bright twist.

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I didn’t expect a bowl of orzo and roasted butternut squash to make me rethink dinner, but it did. The tiny pasta soaks up creaminess and the caramelized squash gives little bursts of sweet, nutty flavor while spinach sneaks in that fresh, slightly bitter lift.

I test a lot of things and this one kept surprising me every time I reheated it, like it had secrets. It’s listed under Butternut Squash Spinach Recipes for a reason, yet somehow it still feels new.

If you like contrasts in texture and flavor, you’ll want to try this soon, trust me.

Ingredients

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Orzo: small rice shaped pasta, mostly carbs for quick energy and comforting creaminess.
Butternut squash: sweet, fiber rich, adds natural sweetness and silky texture when roasted.
Spinach: low calorie iron and vitamin rich, wilts fast and brightens the dish.
Parmesan: salty, umami packed cheese gives depth and creamy cheesy mouthfeel.
Heavy cream: adds richness and fat it makes sauce silky but higher in calories.
Olive oil: heart healthy fats helps roast squash and carry flavors, subtle fruity notes.
Lemon juice: bright acidic pop, cuts richness and lifts overall flavors, use sparingly.
Garlic: pungent aromatics boosts savory depth, can mellow when roasted or cooked.
Butter: rich, lends creamy mouthfeel and slight sweetness helps bind sauce.
Thyme: earthy herbal note complements squash and cheese, subtle savory background.

Ingredient Quantities

1 1/2 cups dry orzo (about 270 g)

1 small to medium butternut squash peeled and seeded, cut into 1/2-inch cubes (about 4 cups / 1.5 lb)

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

1 small yellow onion, finely diced

2 to 3 cloves garlic, minced

3 cups low-sodium vegetable or chicken broth

1/2 cup heavy cream or half and half

3 tablespoons unsalted butter

1 cup freshly grated Parmesan cheese (about 3 ounces)

5 to 6 cups packed baby spinach (about 5 ounces)

1 tablespoon fresh lemon juice

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

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1. Preheat oven to 425°F. Toss the cubed butternut squash with about 1 to 1 1/2 tablespoons olive oil, a pinch of salt and plenty of black pepper, spread in a single layer on a baking sheet and roast until golden and fork tender, about 20 to 25 minutes, flipping once.

2. While the squash roasts, heat the remaining olive oil and 1 tablespoon butter in a large skillet over medium. Add the diced onion, season with a pinch of salt, and cook until soft and translucent, about 4 to 5 minutes.

3. Add the minced garlic, the thyme leaves, and the red pepper flakes if using; cook 30 to 45 seconds until fragrant but not browned.

4. Stir in the dry orzo and toast it for 1 to 2 minutes so it picks up some flavor from the pan.

5. Pour in the 3 cups of broth, bring to a gentle simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 9 to 11 minutes (taste to check doneness).

6. Once the orzo is nearly done, stir in the 1/2 cup heavy cream, the remaining 2 tablespoons butter, and the grated Parmesan. Keep stirring until the sauce is silky and the cheese is melted; if it seems too thick add a splash more broth.

7. Fold in the roasted butternut squash and the packed baby spinach in batches, letting the spinach wilt between additions. Add the tablespoon of fresh lemon juice and taste for salt and pepper, adjust as needed.

8. If you like a little brightness, smash a few cubes of roasted squash and stir them in so some pieces break down into the sauce. If the dish gets too thick, thin with another tablespoon or two of broth.

9. Serve hot with extra grated Parmesan and the chopped fresh parsley sprinkled on top.

Equipment Needed

1. Rimmed baking sheet, for roasting the squash
2. Large mixing bowl, to toss squash with oil and seasonings
3. Chef’s knife, good and sharp for peeling and cubing the squash
4. Cutting board, roomy and stable
5. Large skillet (10 to 12 inch), for cooking onion and orzo
6. Wooden spoon or silicone spatula, for stirring the orzo and sauce
7. Liquid measuring cup, for the 3 cups of broth and splashes of broth/cream
8. Measuring cups and spoons, for oil, butter, cream, thyme, salt and pepper
9. Box grater or microplane, for freshly grated Parmesan

FAQ

Q: Can I make this recipe vegan? A: Yes. Use a plant based cream like cashew cream or full fat coconut milk, swap butter for olive oil or vegan butter, and replace Parmesan with nutritional yeast or a vegan parm. Use vegetable broth. Note coconut milk will change the flavor a bit, so taste and add lemon or a pinch of salt to brighten it up.

Q: My squash turned out mushy, how do I avoid that? A: Cut the squash into even 1/2 inch cubes, roast at a high temp 425 F (220 C) for 20 to 30 minutes until edges are browned, and don’t overcrowd the pan. Spread in a single layer and toss only once halfway through. If you crowd the pan it'll steam and get soft instead of caramelized.

Q: Can I use frozen or pre cubed squash? A: Yes. Thaw and pat it very dry first. You can roast it like fresh but it may need less time, or sauté it in a hot pan to get some color. Frozen squash sometimes releases more water so drying is key.

Q: How do I keep the dish creamy without heavy cream? A: Save a little of the orzo cooking liquid and stir that in with butter and cheese at the end to get a silky sauce. You can also use half and half, mascarpone, cream cheese, or a blended cashew cream. Greek yogurt can work too but add it off heat so it doesn't split.

Q: Can I make this ahead and reheat it? A: Yes. Roast the squash and cook the orzo a bit underdone, then store separately in the fridge up to 3 days. Reheat gently on the stovetop with a splash of broth or cream and add the spinach at the end so it stays bright. Microwave will work in a pinch but add liquid and stir often.

Q: What can I use instead of orzo if I need a gluten free option? A: Use gluten free orzo if you can find it, or swap for short grain rice, quinoa, or small gluten free pasta like tiny shells. Cooking times and liquid amounts will change so follow package instructions and adjust seasoning.

Creamy Orzo With Roasted Butternut Squash And Spinach Recipe Substitutions and Variations

Butternut squash: swap with cubed sweet potato, acorn squash, or canned pumpkin (use about the same volume; sweet potato roasts in the same time usually).
Heavy cream or half and half: use full fat coconut milk for a dairy free version, or 1/2 cup Greek yogurt thinned with 2–3 tbsp milk — temper the yogurt with a bit of hot orzo so it wont split.
Parmesan cheese: try Pecorino Romano or Asiago for a similar salty, nutty bite, or 2 to 3 tbsp nutritional yeast if you want a dairy free/vegan option.
Baby spinach: swap with baby kale, Swiss chard, or arugula; if you use kale or chard remove the stems and wilt a bit longer so they get tender.

Pro Tips

1) Get real color on the squash by giving the cubes space on the pan. Crowding steams them instead of browning. Its fine to cut a few bigger pieces for bite and smash 2 or 3 of the roasted cubes into the sauce later for extra creaminess.

2) Toast the dry orzo until it smells nutty, then cook it in warm broth. Using hot stock keeps the pan from cooling down so the orzo cooks evenly. Dont let it get perfectly soft on the stove though, pull it a touch early since it’ll finish cooking when you add the cream and squash.

3) Add the cheese and butter slowly, off the heat if you can, and stir until silky. Freshly grated Parmesan melts way nicer than pre-grated. Taste as you go, Parmesan adds salt so be careful before you dump in extra.

4) Fold the spinach in batches and don’t overdo it, that keeps the texture bright. If the whole dish gets too thick, thin it with a splash of warm broth rather than cold water. Finish with lemon to wake everything up, a little goes a long way.