When the days turn crisp and golden leaves fall, I find myself craving cozy bowls of pasta with a healthy twist. One autumn evening in Florence, I first tasted an orzo dish cooked risotto-style—it was silky, comforting, yet surprisingly light. This recipe for creamy orzo with butternut squash and spinach carries that same spirit. The natural sweetness of roasted squash pairs beautifully with tender spinach and velvety orzo, while Parmesan brings everything together into a luscious one-pan meal. It’s the kind of dish that feels indulgent but is filled with wholesome, nutrient-packed ingredients—perfect for weeknights, dinner parties, or when you want something warming without being too heavy.
How to Make Creamy Orzo with Butternut Squash and Spinach
Ingredients
- 1 ½ cups orzo pasta
- 2 cups butternut squash, peeled and cubed (½-inch pieces)
- 3 tbsp olive oil, divided
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup baby spinach, packed
- ½ cup heavy cream (or coconut cream for dairy-free)
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- ½ tsp ground nutmeg (optional, but adds warmth)
- Salt and black pepper, to taste
- Fresh parsley or sage leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until golden and tender.
- In a large skillet or deep sauté pan, heat remaining olive oil over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook for another 30 seconds.
- Add the orzo and toast lightly for 1–2 minutes, coating it in the oil and aromatics.
- Slowly pour in broth, one cup at a time, stirring frequently. Allow each addition to absorb before adding more, similar to making risotto. Cook until orzo is tender and creamy (about 12–15 minutes).
- Reduce heat and stir in roasted butternut squash, spinach, heavy cream, Parmesan, and nutmeg. Mix gently until the spinach wilts and the sauce becomes silky.
- Adjust seasoning with salt and pepper. Garnish with fresh herbs and extra Parmesan before serving.
Tips for Success
- Cut small cubes of squash so they roast quickly and caramelize.
- Stir orzo often to prevent sticking and encourage creaminess.
- Make it lighter by swapping cream for Greek yogurt.
- Add protein with shredded chicken or chickpeas.
- Reheat gently with a splash of broth to revive creaminess.
Why This Creamy Orzo with Butternut Squash Works
This dish combines the richness of pasta with the wholesomeness of vegetables. Orzo, though shaped like rice, cooks like pasta but mimics risotto’s creamy texture when simmered in broth. Butternut squash adds natural sweetness, vitamins A and C, and fiber, while spinach contributes iron and antioxidants. Parmesan cheese enhances depth and creaminess, but you can opt for nutritional yeast if making it vegan. The method of cooking orzo in broth rather than water infuses flavor throughout, creating a satisfying, velvety base that feels luxurious yet balanced.Nutrition, Substitutions & Storage
| Category | Details |
|---|---|
| Calories | ~320 per serving |
| Diet | Vegetarian (can be made vegan with swaps) |
| Substitutions | Coconut cream instead of dairy, nutritional yeast instead of Parmesan, kale instead of spinach |
| Storage | Refrigerate up to 3 days in airtight container |
| Reheat | Add splash of broth or cream when reheating |
| Freezing | Not ideal (orzo loses texture), but can freeze up to 1 month |
Creamy Butternut Squash Orzo for Fall Nights
This dish is perfect for cozy evenings when you want comfort without fuss. Its golden color, creamy sauce, and earthy sweetness feel like autumn in a bowl. Pair with roasted chicken, a crisp salad, or crusty bread, and you have a complete meal that warms both heart and belly.
Healthy Comfort Food: Orzo with Spinach and Squash
Unlike heavy cream-based pastas, this recipe balances indulgence with nutrition. The spinach brings freshness, while butternut squash offers a natural sweetness that reduces the need for excess cheese or cream. It’s proof that “comfort food” can also be wholesome and nourishing.
FAQs About Creamy Orzo with Butternut Squash and Spinach
1. Can I use frozen butternut squash?
Yes! Roast it straight from frozen—just extend roasting time by 5–7 minutes.
2. What’s the best substitute for orzo?
Pearl couscous or small pasta shapes like ditalini work well.
3. Can I make this dairy-free?
Absolutely—use coconut cream and nutritional yeast instead of cream and Parmesan.
4. How can I make it more filling?
Stir in shredded rotisserie chicken, sausage, or chickpeas for extra protein.
If you try this Creamy Orzo with Butternut Squash and Spinach, let me know how you served it! Did you keep it vegetarian, or add a protein twist? Share your photos and tips—I love seeing how recipes come alive in your kitchens.
Print
Creamy Orzo with Butternut Squash and Spinach
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy orzo with roasted butternut squash and spinach—cozy, silky, and perfect for fall dinners.
Ingredients
1 ½ cups orzo pasta
2 cups butternut squash, peeled and cubed
3 tbsp olive oil, divided
2 garlic cloves, minced
1 small onion, finely diced
4 cups vegetable broth
1 cup baby spinach
½ cup heavy cream (or coconut cream)
½ cup Parmesan cheese, grated
½ tsp nutmeg (optional)
Salt and pepper to taste
Fresh parsley or sage, for garnish
Instructions
1. Preheat oven to 400°F, roast squash 20–25 min.
2. Sauté onion and garlic in oil.
3. Toast orzo briefly in pan.
4. Gradually add broth, stirring like risotto, until creamy.
5. Stir in roasted squash, spinach, cream, Parmesan, and nutmeg.
6. Season and garnish with herbs before serving.
Notes
Toast orzo before simmering for deeper flavor.
Add broth gradually for risotto-style creaminess.
Swap in kale for spinach, or coconut cream for dairy-free.
Best eaten fresh, but can store 3 days in fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop + Roasting
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
Final Tips
For extra richness, stir in a knob of butter just before serving. Or, to keep it lighter, finish with a squeeze of lemon juice for brightness. Either way, this dish is all about balance—comforting, nourishing, and endlessly adaptable.
