Creamy Orzo with Roasted Butternut Squash and Spinach – Vegetarian Comfort Food

Creamy, cozy, and full of flavor—this orzo with roasted butternut squash and spinach is the perfect vegetarian comfort food. With tender pasta, sweet roasted squash, and fresh spinach folded into a velvety sauce, it’s a hearty dish ideal for weeknight dinners, family meals, or festive occasions.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Comfort Food, Main Course

Cuisine Fusion, Mediterranean-inspired

Servings 6 portions

Calories 420 kcal

Equipment

Large skillet or Dutch oven
Baking sheet
Knife and cutting board
Wooden spoon
Mixing bowls

Ingredients

1 lb butternut squash, peeled and cubed
2 tbsp olive oil
Salt and pepper, to taste
1 ½ cups orzo pasta
4 cups vegetable or chicken broth
1 small onion, diced
3 cloves garlic, minced
1 cup fresh spinach
½ cup heavy cream (or half‑and‑half)
½ cup grated Parmesan cheese
Optional: fresh sage, nutmeg, extra Parmesan for garnish
Pro Tip: Roast squash until caramelized for maximum flavor.

Instructions

Roast Squash: Toss cubed squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until golden and caramelized.
Cook Orzo: In a skillet, sauté onion and garlic until fragrant. Add orzo and toast lightly. Pour in broth and simmer, stirring often, until tender and creamy.
Build Creamy Base: Stir in cream and Parmesan until smooth and velvety.
Add Spinach: Fold in spinach and cook until just wilted.
Combine & Serve: Add roasted squash, mix gently, and garnish with sage or extra Parmesan.
Important Tip: Stir orzo frequently to prevent sticking and achieve risotto‑like creaminess.

Notes

Whole wheat orzo adds extra fiber.
Substitute kale for spinach if desired.
Add grilled chicken or shrimp for protein.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth.
Works beautifully as a vegetarian main or side dish.

Keyword autumn comfort food, Butternut Squash Pasta, creamy orzo, Spinach Orzo