Why You’ll Love This Recipe

Orzo with Roasted Butternut Squash and Spinach is a vibrant, cozy dish that blends nutty roasted squash, tender orzo pasta, and wilted spinach in a light, savory sauce. It’s hearty enough to serve as a main, yet elegant and colorful enough for a side dish. Perfect for fall meals, meal prep, or any time you want a comforting and wholesome vegetarian option.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

orzo pasta (uncooked)butternut squash (peeled and cubed)fresh spinacholive oilsalt and peppergarlic (minced)onion (finely chopped)vegetable broth or chicken brothparmesan cheese (grated)thyme or sage (optional)red pepper flakes (optional, for a little heat)lemon juice (for brightness)

directions

Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and thyme or sage if using.

Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.

Meanwhile, cook orzo in salted boiling water until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, about 3-4 minutes.

Add minced garlic and cook for another 30 seconds.

Stir in cooked orzo, roasted butternut squash, and a splash of broth. Simmer gently for 2-3 minutes, adding more broth if needed for creaminess.

Add fresh spinach and cook until just wilted, about 1-2 minutes.

Stir in grated parmesan and a squeeze of lemon juice.

Season with additional salt, pepper, and red pepper flakes if desired.

Serve warm, garnished with extra parmesan or fresh herbs.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesRoasting time: 25-30 minutesCooking and assembly time: 15 minutesTotal time: 55-60 minutes

Variations

Add crumbled goat cheese or feta for a tangy finish.

Mix in toasted pine nuts or walnuts for crunch.

Use kale instead of spinach for a heartier green.

Make it creamy with a splash of heavy cream or a dollop of mascarpone.

Add sautéed mushrooms or caramelized onions for deeper flavor.

Top with grilled chicken or chickpeas for added protein.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a skillet with a splash of broth or water to loosen, or microwave in short bursts, stirring in between.Orzo can be frozen, but best texture is preserved when enjoyed fresh or refrigerated.

FAQs

Can I use frozen butternut squash?

Yes, just roast a bit longer to ensure it caramelizes and doesn’t steam.

Is this dish vegan?

Omit the parmesan or use a plant-based version to make it fully vegan.

Can I substitute the orzo?

Yes, try couscous, farro, or small pasta like ditalini or orecchiette.

Do I need to peel the squash?

Yes, the skin is tough and best removed for this dish.

Can I serve this cold?

Yes, it works well as a warm or room temperature pasta salad.

What kind of broth should I use?

Vegetable broth for vegetarian/vegan, or chicken broth for richer flavor.

Is this kid-friendly?

Very—mild, slightly sweet from the squash, and creamy from the parmesan.

Can I make this ahead?

Yes, it holds up well and can be reheated with a splash of broth.

How do I cut butternut squash safely?

Use a sharp knife, peel with a veggie peeler, and cut in half to scoop out seeds before cubing.

Does it pair well with meat?

Yes—try it alongside roasted chicken, pork tenderloin, or seared salmon.

Conclusion

Orzo with Roasted Butternut Squash and Spinach is a flavorful, nourishing dish that celebrates seasonal ingredients in a cozy and satisfying way. Whether served as a meatless main or a colorful side, it’s easy to make, comforting, and full of wholesome goodness. A perfect addition to your fall recipe rotation—or anytime you want a warm, simple pasta dish that feels a little special.