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.

Absolutely—use coconut cream and nutritional yeast instead of cream and Parmesan.

Stir in shredded rotisserie chicken, sausage, or chickpeas for extra protein.

Creamy orzo with roasted butternut squash and spinach—cozy, silky, and perfect for fall dinners.

Scale

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

Cook Mode Prevent your screen from going dark

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.

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.