Description

A cozy, comforting pasta dish featuring velvety orzo, sweet roasted butternut squash, and fresh spinach in a creamy Parmesan sauce. Perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

Scale

1 cup orzo pasta
2 cups butternut squash, peeled and diced into small cubes
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
3 cups vegetable broth (low-sodium preferred)
1/2 cup heavy cream (or coconut cream for dairy-free)
1/2 cup grated Parmesan cheese (or vegan Parmesan)
2 cups fresh spinach, roughly chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
Extra Parmesan cheese (for serving, optional)
Chopped fresh parsley or basil (optional)
Red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes until fork-tender and golden. Alternatively, microwave squash for 4-5 minutes if short on time.
While squash roasts, heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté chopped onion for 3-4 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
Stir in orzo pasta and toast for 2 minutes, stirring frequently until it smells nutty.
Pour in vegetable broth and scrape up any bits stuck to the pan. Bring to a gentle simmer and cook orzo, uncovered, for about 10 minutes, stirring often. Add more broth if it looks dry.
Transfer half of the roasted squash to a blender or food processor with heavy cream. Puree until smooth.
Pour squash-cream puree into the orzo. Add remaining roasted squash cubes, chopped spinach, Parmesan, nutmeg, salt, and pepper. Stir gently and simmer for 3-4 more minutes until spinach wilts and sauce thickens.
Taste and adjust seasoning. Add more cream or cheese for richness, or more broth if sauce is too thick.
Serve hot in bowls, garnished with extra Parmesan, fresh herbs, or red pepper flakes as desired.

Notes

Roasting the squash adds depth of flavor. Toasting the orzo prevents stickiness. For vegan or gluten-free adaptations, use plant-based cream and cheese, and gluten-free orzo. Add protein like chickpeas or chicken if desired. Store leftovers in the fridge for up to 3 days; add broth or cream when reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American, Italian-inspired

Nutrition

Serving Size: About 1 1/2 cups per serving
Calories: 380
Sugar: 6
Sodium: 650
Fat: 12
Saturated Fat: 6
Carbohydrates: 52
Fiber: 6
Protein: 12

Keywords: creamy orzo, butternut squash pasta, spinach pasta, vegetarian comfort food, easy pasta recipe, weeknight dinner, cozy recipes