This creamy butternut squash orzo pasta is a warm hug in a bowl! The sweet squash pairs perfectly with tender orzo and fresh spinach for a wholesome meal that feels indulgent.
Seriously, who knew veggies could taste this good? I love how quick it is to make, and it’s perfect for cozy dinners. Don’t forget to sprinkle on some cheese for that extra yummy touch!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If you can’t find it, sweet potatoes work well too. They have a similar sweetness and texture but can change the flavor slightly.
Orzo Pasta: Orzo is a type of rice-shaped pasta. If you’re gluten-free, you can use a gluten-free pasta or substitute with quinoa for a nutritious twist.
Fresh Spinach: While fresh spinach is nice, frozen spinach can be used as well. Just make sure to squeeze out excess moisture before adding it to the dish!
Cream: Using cream makes for a rich sauce. For a lighter option, you can replace it with Greek yogurt or cashew cream for a vegan alternative, adding a little water to adjust the consistency.
Parmesan Cheese: If you’re looking for a dairy-free option, nutritional yeast can add a cheesy flavor. I also love using Pecorino Romano for a sharper taste.
How Do I Roast Butternut Squash Perfectly?
Roasting butternut squash brings out its natural sweetness and creates a lovely caramelized flavor. Here’s how to do it right:
- Preheat your oven to 425°F (220°C) for the best caramelization.
- Cut the squash into evenly sized cubes, about 1/2-inch, to ensure they cook evenly.
- Use enough olive oil to coat the squash but don’t drown it. About a tablespoon is usually enough.
- Season with salt and pepper to boost flavor. Toss to make sure every piece is coated.
- Spread the cubes out in a single layer on a baking sheet. This helps them brown better.
- Roast for about 20-25 minutes, turning halfway through to get all sides nicely caramelized.
Following these steps ensures you get tender, flavorful squash in your dish! It’s a game-changer for this recipe.
How to Make Creamy Butternut Squash Orzo Pasta with Spinach
Ingredients You’ll Need:
For the Dish:
- 1 medium butternut squash (about 2 to 3 cups), peeled and diced into 1/2-inch cubes
- 1 1/2 cups orzo pasta
- 3 cups fresh spinach leaves
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 1/4 cups vegetable broth
- 1/2 cup cream (or half-and-half for lighter creaminess)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/3 cup grated Parmesan cheese (plus extra for serving)
- Fresh thyme sprigs or parsley, for garnish
How Much Time Will You Need?
This comforting meal takes about 10 minutes to prep and around 30 minutes to cook, giving you a total of about 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Spread the squash onto a baking sheet in a single layer to ensure even roasting. Put it in the oven and roast for 20 to 25 minutes, turning the squash halfway to promote even browning. It should be tender and caramelized when done. Set aside once roasted.
2. Cook the Orzo:
While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook it according to the package instructions until it reaches al dente texture (usually about 8-10 minutes). Once cooked, drain the orzo but save about 1/4 cup of the pasta water in case you need to adjust the sauce later.
3. Prepare the Sauce Base:
In a large skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté it until it becomes translucent, which takes about 3 minutes. Then, add the minced garlic and dried thyme, cooking for another minute until everything is fragrant.
4. Combine Ingredients:
Next, pour in the vegetable broth and cream into the skillet. Stir well to combine, and bring the mixture to a gentle simmer. Add the cooked orzo and the roasted butternut squash into the pan. Gently stir everything together, letting it soak up that delicious creamy sauce.
5. Add Spinach and Cheese:
Add the fresh spinach to the skillet and cook for about 2 minutes or just until it wilts. If the sauce seems too thick (which can happen), gradually stir in some reserved pasta water, one tablespoon at a time, until it reaches your desired creaminess. Stir in the grated Parmesan cheese until it melts into the sauce. Taste and season with salt, pepper, and red pepper flakes if you like a little heat.
6. Serve:
Now for the best part! Transfer the creamy butternut squash orzo pasta into bowls. Garnish with fresh thyme sprigs or parsley, and sprinkle more Parmesan cheese on top if desired. Enjoy your warm, cozy dish!
This creamy dish is not only comforting but also highlights the sweet flavor of the roasted butternut squash and the freshness of spinach. Perfect for any occasion!
Can I Use Frozen Butternut Squash Instead of Fresh?
Absolutely! Frozen butternut squash can save you time. Just roast it as you would the fresh squash, but check the cooking time as frozen squash may cook faster. No need to thaw beforehand!
What Can I Substitute for Cream in This Recipe?
If you’re looking for a lighter option, you can use Greek yogurt or cashew cream to maintain the creaminess. For a dairy-free version, coconut milk will also work, but it will impart a different flavor.
How Do I Store Leftovers?
Store any leftover creamy butternut squash orzo in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Can I Add Protein to This Dish?
Yes! Grilled chicken, sautéed shrimp, or even chickpeas can be added for extra protein. Simply cook your protein separately and mix it in when you combine the orzo and squash for a heartier meal.
