Description
This warm and comforting orzo dish features tender roasted butternut squash, fresh spinach, garlic, and herbs tossed with perfectly cooked orzo pasta. It’s simple, hearty, and full of fall flavor—great as a vegetarian main or a colorful side.
Ingredients
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1 1/2 cups orzo pasta
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3 cups butternut squash, peeled and cubed (about 1 small squash)
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2 tablespoons olive oil, divided
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2 garlic cloves, minced
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4 cups fresh baby spinach
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1/2 teaspoon dried thyme
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1/4 teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
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1/4 cup grated Parmesan cheese (optional)
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Juice of 1/2 lemon (for brightness)
Instructions
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Roast the Squash:
Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden. -
Cook the Orzo:
While the squash roasts, cook orzo in salted boiling water according to package directions. Drain and set aside. -
Sauté the Spinach:
In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add spinach and sauté until wilted, about 2–3 minutes. -
Combine Everything:
Add the cooked orzo and roasted squash to the skillet with the spinach. Toss everything together gently. Squeeze in lemon juice and add Parmesan if using. Season with more salt, pepper, or red pepper flakes to taste. -
Serve warm as a main dish or side.
Notes
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Add crumbled feta or goat cheese for a tangy twist.
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Stir in toasted pine nuts or walnuts for extra crunch.
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Can be served warm or at room temperature as a pasta salad.