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Prepare to embark on a culinary journey with this CREAMY ORZO WITH ROASTED BUTTERNUT SQUASH AND SPINACH! Yes, you heard me right! This vibrant dish is not just a feast for the eyes, it’s a DELICIOUSLY comforting meal that you can whip up in no time! Easy? Check! Mouthwatering? Double check! This recipe incorporates fantastically healthy ingredients like roasted butternut squash and fresh spinach, making it both nutritious and satisfying!
I stumbled upon this combo while experimenting in my cozy Austin kitchen (you know how I love getting creative!), and when I took that first bite, my taste buds instantly did aDANCE! I mean, who wouldn’t want to devour something that’s creamy, savory, and oh-so-satisfying? Now it’s YOUR turn to fall in love!
You’re going to LOVE how this hearty recipe fits into those busy weeknights or meal prepping sessions, and I promise, your family will be begging for seconds!!
Why You’ll Absolutely Adore This Dish
Let me just tell you, this creamy orzo is a game-changer! It’s not just about the fabulous flavors; it’s about the experience! First off, the ROASTED BUTTERNUT SQUASH brings a natural sweetness that contrasts beautifully with the savory pasta and creamy goodness. You’re going to be THRILLED with how simply it all comes together!
Plus, this recipe is incredibly versatile! Whether it’s a cozy family dinner or a dish you whip up for meal prep each week, it’s got you covered! NEED a gluten-free option? Swap the orzo for quinoa! DON’T have fresh spinach? Use frozen! I mean, how amazing is that?!
And let’s talk about that creamy texture – it’s so silky, it feels like a warm hug in a bowl! Your heart will be so full, and trust me, your family won’t be able to GET ENOUGH! The burst of flavor in every spoonful will have you doing a happy dance, and who doesn’t LOVE a recipe that brings that kind of joy?
Oh, let’s not forget how healthy it is with all those veggies just begging to shine! (Healthy comfort food? Yes, please!) With a dish that looks this stunning, you might just feel like a culinary rockstar in your kitchen! So go ahead, you CAN do this!!
Ingredients You’ll Need
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1½ cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 cups baby spinach, roughly chopped
- ½ tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Oh, and let’s chat about that butternut squash! It’s not just adorable and orange; it’s loaded with vitamins A and C, potassium, and fiber! You can find this delightful veggie at any local grocery store or farmers’ market (support those local farmers, y’all!).
Feeling budget-friendly? These ingredients are totally adaptable! And did I mention you can switch out that heavy cream for coconut cream? There are endless possibilities. Maybe you like it even CREAMIER!? Trust your gut!
Easy Peasy Cooking Process Overview
Okay, let’s get cooking, my friends! Start by PREHEATING your oven to 400°F (200°C). Go ahead and reach for that beautiful butternut squash; you’ll want to toss those lovely cubes with olive oil, salt, and pepper until they are beautifully coated. Spread them out on a baking sheet and let them ROAST for about 25–30 minutes until they’re nice and tender – your kitchen is going to smell AMAZING!!
Meanwhile, in a large saucepan over medium heat, melt that butter – let it sizzle! Add the garlic and sauté for about a minute (just until it gets fragrant; you’ll love it!). Now stir in the orzo and let it toast lightly for around 2 minutes. (Don’t skip this step; it’s pure MAGIC!)
Next, pour in the vegetable broth and bring it to a gentle simmer! Cook for about 10–12 minutes until that orzo is tender, stirring occasionally (you can do it!). It’s going to soak up all that fabulous broth!
Stir in the Parmesan and heavy cream until it’s all MELTED together – pure bliss! Then gently add in the chopped spinach until it wilts into the mix. Now, fold in your roasted squash and adjust seasoning to taste before serving warm!
YES, you are so close to indulgence! Don’t worry about the process; just focus on the end result: total flavor explosion!
Tips & Tricks for Culinary Perfection
Okay, if you want to keep this love affair going, I’ve got some nifty tips! If you’re looking to make this ahead of time, you absolutely CAN! Just store it in an airtight container in your fridge for up to 3 days!
And if you’re wondering about storage, leftover creamy orzo reheats beautifully. Just add a splash of broth or a touch of cream when reheating to maintain that creamy goodness (it works wonders!).
Thinking of batch cooking? You should totally make a double batch! This dish freezes well too – score! Now, if you have picky eaters, you can easily adapt this recipe – toss in their favorite veggies or omit what they don’t like!
Remember, flex your creativity muscle! You’ve got this!
Serving Suggestions You’ll Love
Now for the FUN part! What pairs beautifully with creamy orzo? Perhaps a fresh garden salad tossed with lemon vinaigrette or some crunchy garlic bread? Or maybe a side of roasted veggies for extra color and crunch!
This dish is perfect for cozy dinners or weekday lunches, and I sometimes even layer leftovers in a cute baking dish with extra cheese for an easy “twice-baked” delight!
Feel free to impress your guests with an upscale twist and serve it in fancy bowls! They’re going to be WOWED! Trust me, it’s delightful every time, and you NEED to try it!
Frequently Asked Questions
Absolutely! Swap the butter for vegan butter, omit the cheese, and replace heavy cream with coconut cream or a plant-based option!
Just add a splash of broth or cream when reheating on the stove to keep it creamy and delicious!
Yes! Feel free to experiment with any pasta shape you love, like penne or farfalle! YUM!
No worries! You can totally use pumpkin, sweet potatoes, or even zucchini! They’ll all bring unique flavors!
Keep it in an airtight container in the fridge for up to three days or freeze it for later!
Oh my gosh, can you believe how EASY and DELICIOUS this creamy orzo with roasted butternut squash and spinach is? I can’t wait for you to try it! Drop me your feedback or any questions you might have – let’s engage over food! And share your tasty results on social media with me because I would LOVE to see your creations! This is such a fun dish to make, so GET COOKING and ENJOY every single bite!!!
Creamy Orzo with Roasted Butternut Squash and Spinach
Ingredients
Roasted Butternut Squash
- 1 small butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil
- Salt and black pepper, to taste
Main Ingredients
- 1.5 cups orzo pasta
- 3 cups vegetable broth (or water)
- 2 tbsp butter
- 2 cloves garlic, minced
- 0.5 cups grated Parmesan cheese
- 0.25 cups heavy cream
- 2 cups baby spinach, roughly chopped
- 0.5 tsp dried thyme (optional)
- Pinch of red pepper flakes (optional)
Garnish
- 2 tbsp fresh parsley, finely chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper until coated.
- Spread on a baking sheet and roast for 25–30 minutes until tender.
Cooking Orzo
- In a large saucepan over medium heat, melt the butter.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in orzo and lightly toast for around 2 minutes.
- Pour in vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes until orzo is tender, stirring occasionally.
Combining Ingredients
- Stir in Parmesan and heavy cream until melted together.
- Gently add in the chopped spinach until it wilts into the mix.
- Fold in the roasted squash, adjust seasoning to taste, and serve warm.
