Creamy Orzo and Acorn Squash
This Creamy Orzo and Acorn Squash is comforting, delicious & easy. The orzo is creamy & dairy-free. The acorn squash is seasoned & roasted until tender.
Squash is a staple in the fall and if you’ve never had acorn squash I cannot recommend this recipe enough! It is sliced thin and tossed with spices before being roasted. The inside gets tender and the skin gets a nice crispiness. While the squash is roasting, whip up this creamy orzo in a skillet. Layer the squash on top of the orzo and serve!
How to Roast Acorn Squash
Working with acorn squash just requires a sharp knife. Chop off the tip so you have a steady surface to work with. Slice the squash in half and use a spoon to scoop out the seeds and strings – just like carving a pumpkin. Slice each half into strips. No need to remove the skin, it is totally edible.
Toss the strips with olive oil, smoked paprika, garlic powder, salt & pepper. Place on a parchment-lined baking sheet and roast for 20 minutes. Flip, then cook for another 10 minutes. The squash should be tender and the skin should be crispy.
How to Make Creamy Orzo
While the squash is roasting, grab a skillet and make the creamy orzo. Melt vegan butter and add shallots & garlic. After about a minute, add in the dry orzo and toast in the skillet for a couple of minutes. Add the sun-dried tomatoes, oregano, garlic powder & pepper and give it a stir. Pour in the broth & non-dairy cream (or milk) and bring to a boil. Lower the heat and simmer, uncovered. Just be sure to give it a stir every couple minutes.
When almost all of the liquid is absorbed, toss in vegan parmesan and chopped spinach. Continue to stir until the orzo is fully cooked and the spinach is wilted. Give it a taste and adjust the seasonings as needed.
How to Serve
Pull the squash out of the oven and place it over the orzo – this is only for presentation purposes, not necessary at all. I like to serve this with fresh herbs for some brightness. And that’s it!
This dinner is super simple but looks & tastes incredible! It is veggie-packed, creamy deliciousness!
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Did you Make this Recipe?
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Creamy Orzo and Acorn Squash
FOR THE CREAMY ORZO
- 2 tablespoons vegan butter
- 1 shallot sliced
- 4 cloves garlic diced
- 1 cup orzo dry
- 4 tablespoons sun-dried tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 1/3 cups broth I used vegan chicken broth
- 1 cup non-dairy cream or sub non-dairy milk
- 2 handfuls spinach chopped
- 1/3 cup vegan parmesan
- fresh herbs for serving, optional
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the bottom tip of the squash off so you have a flat surface. Cut it in half* and scoop out the seeds. Slice the squash into 1/2" inch slices, removing the stem. Place in a bowl and add the oil, smoked paprika, garlic powder, pepper and a pinch of salt. Toss to combine. Place on the baking sheet, being sure not to overlap the pieces.
- Place in the oven and bake for 20 minutes. Flip and cook for another 10 minutes.
- While the squash is roasting, melt the butter in a skillet. Add the shallots & garlic and cook for 60 seconds. Add the orzo and cook for a couple of minutes, or until it starts to smell toasted. Add the sun-dried tomatoes & herbs and give it a toss. Pour in the broth & cream and bring it to a boil. Lower the heat and simmer, stirring every few minutes.
- Once most of the liquid is absorbed, toss in the spinach and vegan parmesan. Give it a taste and add salt if needed.
- To serve, layer each plate with orzo and top with the roasted squash and fresh herbs.