Orzo with Roasted Butternut Squash and Spinach

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Orzo with Roasted Butternut Squash and Spinach

Creamy, cozy, and bursting with comforting flavors, this Orzo with Roasted Butternut Squash and Spinach is the perfect easy dinner for chilly evenings. Sweet caramelized squash pairs beautifully with tender orzo, fresh spinach, parmesan cheese, and fragrant thyme for a simple yet elegant dish that feels both wholesome and satisfying. Serve it as a vegetarian main course or alongside roasted chicken or fish for a complete meal.

Why You’ll Love This Recipe

  • Easy to make with simple pantry ingredients
  • Perfect for fall and winter dinners
  • Creamy and comforting without heavy cream
  • Great as a side dish or light main meal
  • Ready in under 45 minutes

Ingredients

  • 1 cup orzo pasta
  • 2 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 3 cups fresh spinach
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh thyme (optional)
  • Salt and black pepper to taste

Optional Add-Ins

  • Minced garlic
  • Chili flakes for heat
  • Toasted walnuts or pecans
  • Balsamic glaze for serving

Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper, then toss to coat evenly.

Roast for 25–30 minutes, turning halfway through, until the squash is tender and lightly caramelized around the edges.

Step 2: Cook the Orzo

While the squash roasts, bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and set aside.

Step 3: Sauté the Spinach

Heat the remaining olive oil in a large skillet over medium heat. Add the spinach and cook for 2–3 minutes until wilted.

Step 4: Combine Everything

Add the cooked orzo, roasted squash, thyme, and parmesan cheese to the skillet. Stir gently until everything is evenly combined and the cheese melts into the pasta.

Taste and season with additional salt and black pepper if needed.

Step 5: Serve

Serve warm with extra parmesan cheese and fresh thyme on top. For extra flavor, drizzle lightly with balsamic glaze or sprinkle with toasted walnuts.

Tips for Success

  • Roast the squash until golden for the best flavor.
  • Do not overcook the orzo to keep the texture tender but firm.
  • Freshly grated parmesan melts more smoothly than pre-shredded cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the pasta.

Nutrition Information (Approximate Per Serving)

  • Calories: 320
  • Protein: 10g
  • Carbohydrates: 38g
  • Fat: 14g
  • Fiber: 4g

Frequently Asked Questions

Can I make this recipe vegan?

Yes! Replace parmesan cheese with your favorite dairy-free alternative.

What protein pairs well with this dish?

Grilled chicken, shrimp, turkey sausage, or salmon work wonderfully.

Can I use frozen spinach?

Absolutely. Thaw and drain excess liquid before adding to the skillet.

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