Orzo with Roasted Butternut Squash and Spinach — Full Detailed Recipe

Servings: 4 | Prep Time: 15 min | Cook Time: 30 min | Total: 45 min

This dish is creamy, slightly sweet from the roasted squash, and full of fresh greens. It’s vegetarian, can be made vegan with substitutions, and is perfect as a main or side.

🛒 Ingredients (Detailed)

1. Roasted Butternut Squash

• 2 cups butternut squash, peeled and cut into 1-inch cubes

• 2 tbsp olive oil

• 1 tsp dried thyme or rosemary (optional, adds aroma)

• Salt & freshly ground black pepper, to taste

Tip: Uniform cubes help the squash cook evenly and caramelize nicely.

2. Orzo

• 1 cup orzo pasta (or substitute with couscous for variation)

• 2–2½ cups vegetable or chicken broth (for flavor; water + bouillon works too)

• 2–3 garlic cloves, minced

• 1 tbsp butter or olive oil

Optional: ¼–½ cup grated Parmesan cheese for creaminess and flavor.

3. Greens & Creaminess

• 2 cups fresh spinach, roughly chopped

• ¼ cup heavy cream or milk (optional for richer texture)

4. Garnishes (Optional but Recommended)

• Extra Parmesan

• Fresh parsley, thyme, or arugula

• Pinch of red pepper flakes for heat

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare & Roast the Butternut Squash

1. Preheat your oven to 200 °C (400 °F).

2. Peel and cube the butternut squash into uniform 1-inch pieces.

3. Toss the squash cubes in a mixing bowl with 2 tbsp olive oil, 1 tsp dried thyme (optional), and a pinch of salt and pepper.

4. Arrange on a baking sheet in a single layer. Avoid overcrowding, or they will steam instead of roast.

5. Roast for 20–25 minutes, flipping halfway through. The squash is done when it’s golden brown on the edges and tender when pierced with a fork.

6. Set aside after roasting.

Tip: Roasting caramelizes the natural sugars, giving the dish a sweet, nutty flavor.

Step 2: Cook the Orzo

1. In a medium saucepan, heat butter or olive oil over medium heat.

2. Add minced garlic and sauté for 30–60 seconds until fragrant, but don’t let it burn.

3. Add the orzo to the pan and lightly toast it for 1–2 minutes, stirring constantly.

   • This step brings out a nutty aroma and prevents stickiness.

4. Pour in 2–2½ cups of broth and bring to a gentle simmer.

5. Stir occasionally and cook until the orzo is al dente and most of the liquid is absorbed, about 8–10 minutes.

Tip: If the liquid evaporates too quickly before the orzo is tender, add a little more broth or water.

Step 3: Add Spinach & Cream

1. Lower the heat to medium-low.

2. Stir in fresh spinach, cooking for 2–3 minutes until wilted.

3. For a creamy texture, stir in heavy cream or milk gradually.

4. Add Parmesan cheese if using, and stir until it melts evenly.

Tip: Use freshly grated Parmesan for best melting and flavor.

Step 4: Combine with Roasted Squash

1. Gently fold in the roasted butternut squash, being careful not to break the cubes.

2. Taste and adjust seasoning with extra salt, pepper, or a pinch of red pepper flakes.

Tip: Folding gently keeps the squash cubes intact and visually appealing.

Step 5: Serve

1. Spoon the orzo mixture into individual bowls or serve family-style.

2. Garnish with:

   • Extra Parmesan

   • Fresh parsley or thyme

   • Optional red pepper flakes or a drizzle of olive oil

3. Serve warm with a side salad or roasted veggies for a full meal.

🍽️ Additional Tips

• Make it vegan: Use plant-based cream or coconut milk and skip Parmesan or use vegan cheese.

• Add protein: Grilled chicken, shrimp, or chickpeas pair beautifully with this dish.

• Storage: Keeps in the fridge for 3–4 days. Reheat gently with a splash of broth or water to restore creaminess.

• Flavor boost: Squeeze a little lemon juice over the dish just before serving for brightness.