Creamy Orzo with Roasted Butternut Squash and Spinach is the kind of dinner I make when I want something comforting without a sink full of pots. If your evenings look anything like mine, you need meals that are cozy, balanced, and not fussy. This one ticks every box. It’s creamy without being heavy, colorful without any effort, and friendly for picky eaters who claim they “don’t do greens.” Make it on a weeknight, serve it to friends on a casual Friday, or pack leftovers for lunch. It always hits the spot and makes the kitchen smell like you tried way harder than you did.
What is orzo?
Orzo is pasta shaped like rice. It’s not a grain, even though it looks like one. Made from semolina flour and water, orzo cooks quickly, absorbs flavor like a champ, and gives you that creamy, risotto-style vibe without the constant stirring. You’ll find it in the pasta aisle, sometimes labeled as risoni.
What I love most is the texture. When cooked right, orzo is tender with a tiny bite. That makes it a perfect canvas for broth, cheese, and roasted veggies. If you want a slightly heartier option, try whole wheat orzo. It has a light nuttiness and a bit more fiber, but it still plays nicely with creamy sauces.
Orzo is versatile. Toss it in salads, add it to soup, or use it as a base for saucy chicken. For this dish, we cook it just to al dente, then finish it in a silky sauce so it soaks up flavor but doesn’t turn mushy. A good rule of thumb is to taste often near the end of the cooking time. When the center has the slightest firmness, you’re on track.
Quick shopping tips: choose a brand that lists durum wheat or semolina as the first ingredient. Skip anything that smells stale. If the package is dusty or looks old, grab a fresher one. Fresh orzo makes a big difference in texture.
Bottom line: orzo is pasta that pretends to be rice, which means you get creamy comfort in less time. 
How to make creamy orzo pasta (the overview)
Ingredients you’ll need
- 1 medium butternut squash, peeled and cubed small for faster roasting
- 2 cups baby spinach, roughly chopped
- 1 cup dry orzo
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low sodium vegetable broth, plus more as needed
- 1/2 cup milk or half and half, warmed
- 1/2 cup grated Parmesan or Pecorino, plus more for serving
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- Salt and black pepper
- Optional: a squeeze of lemon, red pepper flakes, fresh thyme
Step by step overview
- Roast the squash: Toss cubes with 1 tablespoon olive oil, salt, pepper, and a pinch of thyme if you like. Spread on a sheet pan and roast at 425°F for about 20 to 25 minutes, flipping once. You want caramelized edges and creamy centers.
- Sauté the base: In a deep skillet or pot, warm the remaining olive oil and the butter. Add onion with a pinch of salt and cook until soft and translucent. Stir in garlic for 30 seconds so it smells amazing but doesn’t burn.
- Cook the orzo: Add orzo to the pan and stir for a minute to coat. Pour in broth. Simmer, stirring often, until most liquid is absorbed and the orzo is al dente, about 7 to 9 minutes. If it looks dry before it’s done, add more broth in small splashes.
- Make it creamy: Lower the heat. Stir in warm milk and cheese until silky. Fold in spinach so it wilts. Add roasted squash and gently mix. Taste and season with salt, pepper, and lemon if you like a little brightness.
- Serve: Finish with extra cheese and a small drizzle of olive oil. Sit down and enjoy the reward for your 30 minutes of effort.
“I made this on a rainy Tuesday and my husband asked if I had ordered from a restaurant. The orzo was perfectly creamy and the squash was candy sweet. New weeknight favorite.”
If you’ve been craving a bowl of comfort that still feels light, this recipe for Creamy Orzo with Roasted Butternut Squash and Spinach is your new go to. It’s the kind of dish that makes people wander into the kitchen asking what smells so good. 
Cooking Tips
Avoid mushy orzo
The biggest mistake with orzo is overcooking. Keep the heat to a steady simmer, not a rolling boil. Stir often, but not constantly. Taste early and pull it off the heat when it’s just shy of done. Remember it will keep softening as you add milk and cheese.
Toast your orzo in the oil and butter for about a minute before adding broth. This quick step brings out a nutty flavor and helps the grains stay separate while still turning creamy.
Warm your dairy. Cold milk can make the sauce seize and turn grainy. Warm it in the microwave or on the stove for a minute or two before stirring it in. You’ll get a smoother, silkier finish.
Use a heavy skillet or pot. A pan with a thick bottom distributes heat evenly and prevents scorching. If your orzo starts to stick, lower the heat and add a small splash of broth, then stir gently.
Season in layers. Salt the squash before roasting. Season the onions as they cook. Taste the orzo before adding cheese. Each step should taste good on its own, which is how you build deep flavor in a simple dish.
Roast the squash small. Smaller cubes roast faster and caramelize better. If your pieces are large, give them extra time and do not crowd the pan. Golden edges equal big flavor.
Add spinach at the end. Spinach wilts fast. Fold it in after the sauce turns creamy so it stays bright and tender, not dull and stringy.
If you need a mental picture for the finish line, think of a loose risotto that hugs the spoon. That glossy, cozy texture is exactly what makes Creamy Orzo with Roasted Butternut Squash and Spinach so satisfying.
Variations and substitutions
Diet swaps and add ins
- Dairy free: Use olive oil instead of butter and a creamy unsweetened oat milk. Nutritional yeast or a vegan Parmesan style cheese works well for that savory finish.
- Gluten free: Swap in gluten free orzo or a short gluten free pasta. Keep an eye on liquid levels, since different pastas absorb differently.
- Protein boost: Add cooked chicken sausage, shredded rotisserie chicken, or crisp pancetta. Stir in white beans for a plant based option.
- Extra veg: Peas, sautéed mushrooms, or roasted broccoli all fold in beautifully. Add peas in the last few minutes so they stay sweet and firm.
- Herb lift: Thyme pairs perfectly with squash. Sage is cozy in cooler months. Finish with parsley or chives for freshness.
- Flavor twist: Stir in a spoonful of pesto for an herby kick, or sprinkle red pepper flakes for a gentle heat that balances the sweet squash.
- Citrus pop: A small squeeze of lemon brightens the whole pot. Zest is even better if you want extra fragrant notes.
Make this your own. The base is flexible, which is why I love serving Creamy Orzo with Roasted Butternut Squash and Spinach when I’m clearing out the crisper. It always turns out comforting and colorful.
Storage Tips
Reheat without drying out
Cool leftovers, then store in an airtight container in the fridge for up to 4 days. Orzo continues to absorb sauce as it sits, so it will thicken. That’s normal.
To reheat, warm gently on the stove with a splash of broth or milk. Stir until loose and glossy again. If you’re using the microwave, heat in short bursts with a spoonful of liquid and stir between rounds. A small drizzle of olive oil right before serving brings back that silky texture.
Freezing works, but the sauce can separate a bit. If you do freeze, portion it in small containers for up to 2 months. Thaw overnight in the fridge, then reheat with broth and a touch of fresh cheese. Add a handful of fresh spinach at reheat time if the greens look tired.
Leftover roasted squash keeps well too. If you roast extra, stash it in the fridge and fold it into the orzo just before eating. It keeps the cubes tender and prevents them from breaking down.
Common Questions
Can I cook the orzo like regular pasta and then mix it in? You can, but you’ll miss out on silky, starchy sauce. Cooking it right in the pan with broth gives you a naturally creamy base.
What if I can’t find butternut squash? Use kabocha or delicata, or even sweet potatoes. Roast until caramelized and tender, then proceed as written.
How do I keep the sauce from getting clumpy? Warm your milk, lower the heat, and add cheese gradually while stirring. If it looks too thick, add a splash of broth.
Is this kid friendly? Yes. The squash is sweet, the pasta is creamy, and the spinach blends right in. You can chop the spinach extra fine to make it less obvious.
Can I make it ahead? It’s best fresh, but you can roast the squash and chop the onion in advance. Then dinner comes together fast when you’re ready to cook.
Ready to cozy up with a bowl?
This dish brings comfort, color, and a little kitchen pride to any night. With tender orzo, caramelized squash, and just enough greens, Creamy Orzo with Roasted Butternut Squash and Spinach is a simple recipe that tastes like a hug. Remember the key moves: roast the squash well, cook orzo in broth, warm your dairy, and season in layers. I hope it becomes one of those dependable recipes you reach for again and again. If you try it, I’d love to hear how it went and what twist you added. 
Creamy Orzo with Roasted Butternut Squash and Spinach
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and creamy orzo pasta dish with roasted butternut squash and spinach, perfect for weeknight dinners.
Ingredients
- 1 medium butternut squash, peeled and cubed small
- 2 cups baby spinach, roughly chopped
- 1 cup dry orzo
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low sodium vegetable broth
- 1/2 cup milk or half and half, warmed
- 1/2 cup grated Parmesan or Pecorino, plus more for serving
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- Salt and black pepper to taste
- Optional: a squeeze of lemon, red pepper flakes, fresh thyme
Instructions
- Preheat your oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, salt, pepper, and thyme. Roast for 20-25 minutes until caramelized.
- In a deep skillet, warm the remaining olive oil and butter, add onion with a pinch of salt, and cook until soft and translucent. Stir in garlic for 30 seconds.
- Add dry orzo to the skillet and stir for a minute. Pour in the vegetable broth and simmer, stirring often, until most liquid is absorbed and orzo is al dente (about 7-9 minutes).
- Lower heat and stir in warmed milk and cheese until silky. Fold in roasted squash and spinach until wilted. Season to taste with salt, pepper, and lemon if desired.
- Serve immediately with extra cheese and a drizzle of olive oil.
Notes
To avoid mushy orzo, keep the heat steady and taste often. Warm your dairy before adding it to the dish for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg