Creamy Orzo with Butternut

This creamy orzo with roasted butternut squash and spinach is my go-to autumn comfort dish that feels sophisticated yet requires minimal effort. The combination of nutty roasted squash, tender orzo, and creamy blue cheese creates a restaurant-worthy meal that's become a regular in my weeknight rotation.

I discovered this recipe during a particularly busy week when I needed something that felt special without requiring hours in the kitchen. It has since become my signature dish when entertaining friends who always ask for the recipe before they leave.

Ingredients

• Butternut squash cubes: Provide natural sweetness and a velvety texture when roasted. Look for firm squash with no soft spots.
• Olive oil: Adds richness and helps the squash caramelize. Use a good quality extra virgin for best flavor.
• Orzo pasta: Creates the perfect canvas for the other ingredients. Whole wheat orzo adds extra nutrition if preferred.
• Fresh spinach: Wilts beautifully into the warm pasta adding color and nutrients. Choose bright green leaves without any yellowing.
• Garlic: Infuses the oil with aromatic flavor. Fresh cloves will provide the most robust taste.
• Blue cheese: Creates the creamy element without needing a traditional sauce. Select a medium-strength variety for balance.
• Sea salt and black pepper: Enhance all the flavors. Freshly ground pepper makes a noticeable difference.

Step-by-Step Instructions

Prepare the squash:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the butternut squash cubes with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread in a single layer ensuring each piece has space to roast properly. This prevents steaming and encourages caramelization.

Roast to perfection:

Place the squash in the preheated oven and roast for 35-40 minutes, turning halfway through cooking time. The edges should become golden brown and slightly crispy while the centers remain tender. This caramelization is crucial for developing deep flavor.

Infuse the oil:

While the squash roasts, gently warm the remaining tablespoon of olive oil in a small skillet over low heat. Add the minced garlic and cook just until fragrant, about 30-45 seconds. Be careful not to brown or burn the garlic as it will become bitter. Remove from heat and set aside to infuse.

Cook the orzo:

Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually 8-9 minutes. The pasta should have a slight firmness when bitten. Reserve about 1/4 cup of the pasta water before draining.

Combine components:

Return the drained orzo to the warm pot and immediately add the shredded spinach. The residual heat will gently wilt the spinach without overcooking it. Stir continuously for about a minute until the spinach softens but maintains its bright green color.

Create the final dish:

Add the roasted butternut squash to the orzo-spinach mixture. Pour the garlic-infused oil over everything and gently fold to combine. If the mixture seems dry, add a splash of the reserved pasta water to create a silky texture. Finally, fold in the blue cheese crumbles, allowing some to melt while leaving others intact for pockets of flavor.

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The blue cheese element in this dish is what truly elevates it from ordinary to extraordinary. I discovered this by accident when I ran out of parmesan one evening and substituted blue cheese instead. The way it creates little pockets of creamy tang against the sweet squash converted even my blue cheese-skeptical friends into believers.

Make It Ahead

This dish maintains its quality remarkably well when prepared in advance. Cook the components separately and store them in the refrigerator for up to two days. The roasted squash and cooked orzo can be kept in separate containers. When ready to serve simply reheat the orzo with a splash of broth or water in a skillet, add the squash and spinach until warmed through, then finish with the blue cheese. This method preserves the texture better than reheating the fully combined dish.

Easy Substitutions

This recipe welcomes adaptation based on what you have available. Sweet potatoes work beautifully in place of butternut squash with a slightly shorter roasting time. Feta or goat cheese can replace blue cheese if you prefer a milder flavor profile. Baby kale or arugula can stand in for spinach bringing their own unique character to the dish. For a gluten-free version simply substitute quinoa or rice for the orzo, adjusting cooking times accordingly. The recipe maintains its soul regardless of these tweaks.

Serving Suggestions

Serve this creamy orzo as a standalone vegetarian main course in shallow bowls garnished with a few reserved blue cheese crumbles and a light drizzle of good olive oil. For a heartier meal pair it with simple roasted chicken thighs or grilled salmon. It also makes an elegant side dish alongside roasted pork tenderloin for special occasions. A simple arugula salad dressed with lemon and olive oil provides the perfect fresh counterpoint to the richness of the orzo.

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This dish will quickly become a star addition to your recipe repertoire—comforting, easy, and adaptable!

Frequently Asked Questions

→ Can I substitute the blue cheese with another type?

Yes, you can substitute blue cheese with feta, goat cheese, or even grated parmesan if you prefer a milder flavor. For a dairy-free version, try using nutritional yeast or simply omit the cheese entirely.

→ How do I prepare butternut squash for this dish?

To prepare butternut squash, peel it with a vegetable peeler, cut it in half, scoop out the seeds, and then cut it into ¼-inch cubes. For a time-saving alternative, many grocery stores offer pre-cut butternut squash.

→ Can I make this dish ahead of time?

Yes, you can prepare components ahead of time. Roast the squash and refrigerate it for up to 3 days. When ready to serve, cook the orzo fresh, then combine with the pre-roasted squash, spinach, and other ingredients. Reheat gently if needed.

→ What can I use instead of spinach?

Kale, Swiss chard, arugula, or baby kale all work well as substitutes for spinach. Heartier greens like kale may need slightly longer cooking time to wilt properly compared to spinach.

→ Is this dish vegetarian?

Yes, this dish is vegetarian as written. To make it vegan, simply omit the blue cheese or replace it with a plant-based cheese alternative. All other ingredients are plant-based.

→ How can I add protein to this dish?

For added protein, consider mixing in grilled chicken, roasted chickpeas, white beans, or sautéed shrimp. Tofu or tempeh would work well for vegetarian/vegan protein options. Add these just before serving.