Orzo with Roasted Butternut Squash and Spinach Recipe
If you’re looking for a vibrant, comforting dish that feels like a big, warm hug, Orzo with Roasted Butternut Squash and Spinach is about to become your new go-to favorite. With tender pearls of orzo mingling with sweet roasted butternut squash, wilted fresh spinach, and a generous shower of Parmesan, this recipe celebrates wholesome simplicity while bursting with flavor. Every bite brings creamy, savory, and bright notes, making it perfect for cozy weeknights or impressing friends at a potluck. Trust me, Orzo with Roasted Butternut Squash and Spinach is a keeper for every season!
Ingredients You’ll Need
You won’t believe how just a handful of pantry staples and a few fresh ingredients come together to create something so irresistible. Each ingredient in Orzo with Roasted Butternut Squash and Spinach brings its own special flair, adding texture, color, and those craveable layers of flavor that make every bite satisfying.
- Butternut Squash: Sweet, nutty, and golden when roasted, the star of this dish brings warmth and heartiness.
- Olive Oil: Helps caramelize the squash and brings a luscious, fruity note to every component.
- Salt: Enhances the natural sweetness of squash and balances all the flavors beautifully.
- Black Pepper: Adds the right amount of gentle heat and sharpness.
- Dried Thyme: A hint of earthy, aromatic thyme pairs perfectly with the squash and lifts the overall flavor profile.
- Orzo Pasta: These rice-shaped pasta pieces provide a creamy, delicate base that soaks up all of the sauce and flavors.
- Fresh Spinach: Quickly wilts into the mix, adding a pop of green and a mild, fresh bite.
- Garlic: Just a couple of cloves infuse the orzo with a comforting, savory aroma.
- Red Pepper Flakes (Optional): Add a tiny kick for those who love a bit of gentle heat.
- Parmesan Cheese: Brings a creamy, salty finish and helps pull everything together.
- Butter: Adds richness and gives the final dish a silky, luxurious texture.
- Lemon Juice: Brightens the whole dish, cutting through the richness and balancing each mouthful.
How to Make Orzo with Roasted Butternut Squash and Spinach
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Spread the cubed butternut squash over a large baking sheet, then drizzle with olive oil and sprinkle the salt, black pepper, and thyme evenly over the top. Toss everything together right on the pan to make sure every piece looks kissed with seasoning. Roast for 25 to 30 minutes, giving the squash a toss halfway through to promote even caramelization. When the edges start to turn golden and the cubes are fork-tender, you’re all set!
Step 2: Cook the Orzo
While the squash is roasting, bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions until it’s al dente. It should be tender but still hold a little bite, perfect for soaking up all the flavors ahead. Once cooked, drain the orzo and set it aside—it’s almost time for everything to come together!
Step 3: Sauté the Aromatics and Spinach
In a roomy skillet, melt the butter over medium heat. Add the minced garlic and, if you like a little heat, sprinkle in the red pepper flakes. Let them sizzle for about 30 seconds, just until fragrant—don’t let the garlic brown. Now, toss in the fresh spinach and sauté until it wilts down, which happens quickly. The colors and aromas at this stage are absolutely dreamy.
Step 4: Combine Everything
Once your spinach is silky and just wilted, fold in the roasted butternut squash and cooked orzo. Gently toss the mixture so all the elements are evenly distributed. Sprinkle in the Parmesan and drizzle the lemon juice over everything, then toss once more. Taste and add a final pinch of salt or a twist of pepper if you wish. The finished Orzo with Roasted Butternut Squash and Spinach should look creamy, vibrant, and utterly inviting.
Step 5: Serve and Enjoy
Spoon the orzo into serving bowls while it’s still warm and creamy. You can top it with a bit of extra Parmesan, some lemon zest, or any other finishing touch you love. Orzo with Roasted Butternut Squash and Spinach is now ready to serve—get ready for recipe requests!
How to Serve Orzo with Roasted Butternut Squash and Spinach
Garnishes
A simple shower of Parmesan and a sprinkle of fresh cracked black pepper elevate each serving beautifully. For an extra pop of color and zing, try a pinch of lemon zest or a scattering of fresh herbs like parsley or basil. If you’re feeling fancy, a drizzle of good olive oil right before serving adds next-level silkiness to the orzo with roasted butternut squash and spinach.
Side Dishes
This comforting dish shines as a main course, but it also plays nicely alongside simple salads, grilled chicken, or garlic-butter shrimp. For a Mediterranean-inspired meal, serve Orzo with Roasted Butternut Squash and Spinach with warm pita and a dollop of tangy Greek yogurt or tzatziki sauce.
Creative Ways to Present
For gatherings, serve Orzo with Roasted Butternut Squash and Spinach in a big, rustic bowl for everyone to help themselves. If you’re planning a dinner party, try plating it on individual shallow pasta bowls and topping each with extra roasted squash and cheese. Leftovers make a delightful pasta salad for lunch the next day, either enjoyed cold or gently reheated.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Orzo with Roasted Butternut Squash and Spinach to an airtight container and refrigerate. It will keep well for up to 3 days, maintaining fantastic flavor and texture. Just be sure to let it cool before sealing to prevent condensation.
Freezing
While the pasta and squash freeze reasonably well, the fresh spinach can become watery after thawing. If you do freeze portions, store them in freezer-safe containers for up to 1 month. Thaw overnight in the fridge for best results, and give everything a gentle stir after reheating to bring the creamy texture back to life.
Reheating
To reheat, place the orzo in a skillet over low heat with a splash of water or extra butter to loosen it up. Stir gently until warmed through. If you prefer the microwave, reheat in 30-second bursts, stirring in between, until hot and creamy once more.
FAQs
Can I use another type Main Course, Side Dish
Absolutely! While orzo gives the perfect creamy result, small shapes like pearl couscous, ditalini, or even elbow macaroni can work well. Just watch the cooking time and keep an eye on the texture so your Orzo with Roasted Butternut Squash and Spinach maintains its signature silkiness.
What can I substitute for butternut squash?
You can swap in sweet potatoes, acorn squash, or even pumpkin if you have it on hand. Each alternative brings its own unique sweetness and texture to the dish, keeping your Orzo with Roasted Butternut Squash and Spinach exciting every time you make it.
Is this recipe gluten free?
Traditional orzo is made from wheat, so it isn’t gluten free. However, there are some great gluten-free orzo or small pasta alternatives available—just adjust your cooking times as needed and the rest of the recipe stays the same.
How can I add more protein to the dish?
For a heartier meal, toss in cooked chicken, shrimp, or chickpeas before serving. These options blend beautifully into Orzo with Roasted Butternut Squash and Spinach, making it even more filling as a main course.
Can I make this dish ahead of time?
You sure can! Orzo with Roasted Butternut Squash and Spinach is perfect for meal prep. Simply cook everything, let it cool, and store in the fridge. When you’re ready to serve, reheat gently and finish with a fresh squeeze of lemon and extra Parmesan to revive all those glorious flavors.
Final Thoughts
If you haven’t tried Orzo with Roasted Butternut Squash and Spinach yet, I truly hope you’ll give this recipe a spot in your kitchen soon. It’s a delightful blend of comfort and color that can cheer up any meal and just might win your heart like it did mine! Don’t forget to share (and maybe even brag) when everyone comes back for seconds.
Print
Orzo with Roasted Butternut Squash and Spinach Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Orzo with Roasted Butternut Squash and Spinach recipe is a delightful dish that combines the sweetness of roasted butternut squash with the earthy flavors of spinach, all tossed with orzo pasta and Parmesan cheese for a satisfying meal.
Ingredients
Butternut Squash:
- 1 pound butternut squash, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Orzo:
- 12 ounces orzo pasta
Spinach Mixture:
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- juice of 1/2 lemon
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt, pepper, and thyme. Roast for 25 to 30 minutes, tossing halfway, until tender and golden.
- Cook the Orzo: Meanwhile, cook the orzo according to package directions until al dente. Drain and set aside.
- Prepare Spinach Mixture: In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant. Stir in the spinach and cook until just wilted. Add the roasted butternut squash and cooked orzo to the skillet, tossing to combine.
- Finish the Dish: Stir in Parmesan cheese and lemon juice. Taste and adjust seasoning if needed. Serve warm.
Notes
- For added protein, mix in cooked chicken or chickpeas.
- You can substitute kale for spinach if preferred.
- This dish can be served warm as a main course or chilled as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
