Why You’ll Love This Recipe

Orzo with Roasted Butternut Squash and Spinach is a cozy, comforting dish that blends tender orzo pasta with caramelized cubes of butternut squash and wilted spinach, all tossed in a light, savory sauce. It’s simple yet elegant, making it perfect as a hearty vegetarian main or a flavorful side dish for fall and winter meals.

ingredients

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

orzo pasta butternut squashfresh spinacholive oilgarliccloveonionsalt and pepperParmesan cheesebuttervegetable or chicken brothred pepper flakes (optional)lemon juice or zest (optional)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and cube the butternut squash, then toss with olive oil, salt, pepper, and optional red pepper flakes.

Roast the squash for 25-30 minutes, turning halfway through, until golden and tender.

Meanwhile, cook the orzo in salted water or broth according to package instructions; drain and set aside.

In a large skillet, heat olive oil and butter over medium heat. Add finely chopped onion and garlic, cooking until softened.

Add the cooked orzo and roasted squash to the skillet, stirring gently to combine.

Add the fresh spinach and cook just until wilted.

Season with salt, pepper, and a squeeze of lemon juice or a bit of zest for brightness.

Sprinkle with freshly grated Parmesan cheese before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesRoasting time: 25-30 minutesCooking and assembly time: 10 minutesTotal time: 50-55 minutes

Variations

Add toasted pine nuts or walnuts for crunch.

Stir in crumbled goat cheese or feta for a tangy touch.

Use kale or arugula instead of spinach.

Include chickpeas or white beans for added protein.

Make it creamy by stirring in a splash of cream or cream cheese.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the texture.Not recommended for freezing, as the spinach and squash may become mushy.

FAQs

Can I make this ahead of time?

Yes, prepare the components in advance and combine before serving.

What kind of squash works best?

Butternut squash is ideal, but acorn or delicata can also work.

Can I use frozen spinach?

Yes, just thaw and drain well before adding.

Is this dish vegan?

Use plant-based butter and skip or replace the cheese with a vegan alternative.

Can I serve this cold?

Yes, it can be enjoyed as a room-temperature or cold pasta salad.

What protein goes well with it?

Grilled chicken, shrimp, or tofu pair nicely.

Can I use rice instead of orzo?

Yes, rice or other small pasta shapes are good substitutes.

Is it spicy?

Not unless you add red pepper flakes—it’s mild and savory by default.

Can I make it gluten-free?

Yes, substitute with gluten-free orzo or rice.

Can I add herbs?

Absolutely! Fresh thyme, sage, or parsley add wonderful flavor.

Conclusion

Orzo with Roasted Butternut Squash and Spinach is a warm and satisfying dish that’s both wholesome and versatile. Whether you’re looking for a nourishing weeknight dinner or an elegant side, this recipe delivers on flavor and comfort with minimal fuss. Make it once, and it just might become a seasonal favorite.