Creamy Orzo with Roasted Butternut Squash and Spinach
A warm bowl—cheesy, creamy, fall-forward, and sneakily healthy (thanks, spinach).Perfect for weeknights, meal prep, or impressing your brunch squad.
Ingredients
- 1 medium butternut squash peeled & cubed
- 2 tbsp olive oil
- Salt & pepper season like you mean it
- 1½ cups orzo pasta
- 2 cloves garlic minced
- 3 cups veggie broth or chicken broth, if that’s your jam
- ½ cup heavy cream
- ½ cup grated parmesan or more—you do you
- 2 big handfuls fresh spinach
- Optional but awesome: pinch of nutmeg crushed red pepper, squeeze of lemon
Instructions
- Roast the Butternut Squash
- Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper.
- Spread on a baking sheet (don’t crowd it!) and roast for 25–30 minutes, flipping halfway.
- You’re aiming for caramelized, golden edges—not mush.
- Toast the Orzo
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add garlic and sauté for 30 seconds, then stir in the orzo. Toast for 2–3 minutes until it smells nutty.
- Simmer Until Creamy
- Pour in the broth and bring to a low simmer. Stir occasionally until orzo is tender and creamy—about 10–12 minutes. Add extra broth as needed to keep things loose.
- Bring It All Together
- Stir in the roasted squash, cream, and parmesan. Mix until silky.
- Add spinach last—it’ll wilt quickly. Season to taste, then sprinkle in nutmeg or chili flakes if you’re feelin’ fancy.
Notes
- Greens swap: Kale or arugula work in place of spinach.
- No cream? Sub in milk or skip it and add more cheese.
- Protein boost: Add grilled chicken, chickpeas, or bacon.
- Dairy-free? Use plant-based milk & cheese alternatives.