Butternut-Spinach Orzo

Name: Butternut-Spinach Orzo
Cuisine: European, Italian, Mediterranean, Greek
Ingredients: 2 tablespoons olive oil or unsalted butter; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 cup orzo pasta; 2 ½ cups vegetable broth; dash of pouring cream; 1 ½ cups roasted butternut squash, cubed; 1/2 cup grated Parmesan cheese; spinach; Salt and black pepper to taste

7 steps

Can add chicken

Updated at: Thu, 08 Jan 2026 18:24:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1070 kcal (53%)

Total Fat50.4 g (72%)

Carbs122 g (47%)

Sugars19.7 g (22%)

Protein40.8 g (82%)

Sodium3352.8 mg (168%)

Fiber26.3 g (94%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsolive oil

1 cuporzo pasta

2 ½ cupsvegetable broth

pouring cream

1 ½ cupsbutternut squash

roasted, cubed

½ cupgrated parmesan cheese

Instructions

Step 1

If using fresh squash, roast cubed butternut squash at 400°F for 20–25 minutes until tender.

Step 2

In a skillet, heat olive oil or butter over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds more.

Step 3

Stir in the orzo and toast for 1–2 minutes.

Step 4

Pour in the broth, cream, and spinach and bring to a simmer. Cook uncovered for 10–12 minutes, stirring often, until the orzo is al dente and most of the broth is absorbed.

Step 5

Stir in roasted squash, Parmesan, chopped sage, salt, and pepper.

Step 6

Add a splash of extra broth if needed to reach desired creaminess.

Step 7

Serve warm, garnished with shaved Parmesan and sage leaves if desired.