Creamy Orzo with Butternut Squash

I stumbled across this creamy orzo recipe last fall when I had a butternut squash sitting on my counter and needed to make dinner in a hurry. Now it's become one of my absolute favorite weeknight meals! The combination of creamy pasta, sweet roasted squash and fresh spinach creates this perfect comfort food that somehow feels both indulgent and wholesome at the same time.

My picky 6-year-old, who normally picks around anything green, actually asked for seconds last time I made this. That's when I knew this recipe was truly special!

What You'll Need

• Orzo: This tiny pasta that looks like rice creates the perfect creamy base. Any brand works fine.
• Butternut squash: Pre-cut saves time if you're in a hurry, though whole squash is cheaper.
• Fresh spinach: It looks like a mountain when you add it, but cooks down like magic.
• Chicken stock: Adds depth of flavor as the orzo cooks directly in it.
• Heavy cream: Just a splash creates that luxurious mouthfeel. Half-and-half works too.
• Garlic: Fresh is best for that aromatic punch.
• Italian seasoning: One spice blend that adds complexity without opening ten jars.

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How I Make It

Squash Shortcut

I like cutting my butternut squash into smaller cubes than most recipes call for - they roast faster and distribute better throughout the dish. Tossing with olive oil, salt and pepper before roasting brings out so much natural sweetness.

Orzo Magic

The key is toasting the dry orzo in a bit of oil before adding liquid - this one step adds so much nutty flavor. Then I gradually add warm stock, stirring frequently like risotto. This creates that dreamy, creamy texture without tons of cream.

Wilting Wonders

Adding the spinach right at the end preserves its bright green color and prevents it from getting slimy. I use the residual heat from the pasta to wilt it perfectly - no extra cooking needed!

Finishing Touches

A splash of cream at the very end, off the heat, prevents it from breaking or reducing too much. I like to taste and adjust seasoning right at the end since the saltiness of stock can vary.

I discovered the magic of roasting butternut squash at high heat (425°F) rather than the more common 375°F through pure impatience one night. The higher heat creates those gorgeous caramelized edges while keeping the inside tender - game changer!

Serving Ideas

This is substantial enough to be a meal on its own, but I often serve it with a simple arugula salad dressed with lemon and olive oil. For non-vegetarians, it's the perfect side for roasted chicken or seared scallops. For dinner parties, I serve it family-style in a big shallow bowl and let everyone help themselves.

Make It Your Own

Swap sweet potatoes for the butternut squash when they're in season. Add sautéed mushrooms for an earthy twist. Stir in cooked Italian sausage or shredded rotisserie chicken for extra protein. For a lighter version, use unsweetened almond milk instead of cream. Finish with toasted pine nuts for crunch and nutty flavor.

Storage Smarts

This keeps beautifully in the fridge for 3-4 days, though it will thicken as it sits. When reheating, add a splash of stock or water to loosen it back up. I often make a double batch specifically for lunches throughout the week - it reheats perfectly in the microwave at work.

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Pro Tips

• Make it a complete meal prep by roasting extra squash for other dishes later in the week
• Grate a little lemon zest over the top for brightness that cuts through the creaminess
• A drizzle of good olive oil just before serving adds a luxurious finish

This creamy orzo dish has saved dinner in my house countless times. There's something about its comforting, creamy texture and vibrant vegetables that makes it feel like a warm hug in a bowl. Even on the most exhausting weeknights, I know I can pull this together with minimal effort and still feel like I've created something special for dinner!

Frequently Asked Questions

→ Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well in this recipe. Thaw it first, pat dry with paper towels, and you may need to reduce the roasting time by about 5 minutes since it's already partially cooked.

→ What can I substitute for heavy cream to make this lighter?

You can use half-and-half, whole milk, or even evaporated milk for a lighter version. The sauce won't be quite as rich but will still be delicious. For a dairy-free option, try coconut cream or cashew cream.

→ Can I prepare components of this dish ahead of time?

Absolutely! Roast the butternut squash up to 2 days ahead and store it in the refrigerator. When ready to serve, make the orzo and stir in the pre-roasted squash at the end to warm through.

→ What protein would pair well with this dish?

This orzo pairs beautifully with roasted chicken, grilled salmon, or sautéed shrimp. For a vegetarian option, add white beans or chickpeas to the dish for additional protein.

→ Can I use a different type of pasta if I don't have orzo?

While orzo works best because of its quick cooking time and creamy texture, you can substitute small pasta shapes like ditalini or small shells. Adjust the cooking time and liquid amount according to the pasta package directions.