Orzo with Roasted Butternut Squash & Spinach

About This Recipe

This dish combines tender orzo pasta with sweet roasted butternut squash and fresh spinach, finished with a hint of garlic and savory notes. It is a balanced, one-pan style meal (though squash is roasted separately) that works as a main course or a substantial side. The recipe uses simple, wholesome ingredients and brings together the earthy sweetness of roasted squash and the mild, leafy freshness of spinach. The orzo absorbs the flavors while providing a delicate, rice-like base. This preparation is rooted in Mediterranean-inspired home cooking and is known for its versatility and straightforward technique.

Why You’ll Love This Recipe

Nutritious & satisfying: Whole ingredients — vegetables, whole‑grain or regular orzo, and olive oil — create a filling meal rich in fiber, vitamins, and antioxidants.
Simple technique: Roasting the squash intensifies its natural flavor with minimal effort; the orzo cooks in one pot while the spinach wilts in at the end.
Versatile: It pairs well with roasted chicken, fish, or can be enjoyed on its own with a sprinkle of feta or nuts. Easily adaptable for vegan or gluten-free diets (use gluten-free orzo).
Make-ahead friendly: The components keep well; the dish tastes delicious at room temperature or reheated gently.
Visually appealing: The vibrant orange squash and bright green spinach against the ivory orzo make a beautiful presentation.

Ingredients

1 medium butternut squash (about 2 lbs / 900 g), peeled, seeded, and cut into ½-inch cubes
3 tablespoons olive oil, divided, plus extra for drizzling
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 small yellow onion (or ½ large), finely chopped
2 cloves garlic, minced or pressed
1½ cups (300 g) dried orzo pasta(regular or whole wheat)
3 cups (720 ml) vegetable broth or chicken broth, low-sodium preferred
5 oz (140 g) fresh spinach (about 5 generous handfuls)
¼ cup grated Parmesan cheese(optional, for serving)
2 tablespoons toasted pine nuts or chopped walnuts (optional, for crunch)
Pinch of nutmeg (optional, enhances spinach)

Step by Step Instructions

Preheat oven & prepare squash:Preheat oven to 400°F (200°C). Place cubed butternut squash on a large baking sheet. Drizzle with 1½ tablespoons olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss well to coat, then spread into an even layer.
Roast the squash: Roast for 25–30 minutes, flipping halfway through, until tender and edges are lightly browned. Remove from oven and set aside.
Sauté aromatics: While squash roasts, heat remaining 1½ tablespoons olive oil in a large skillet or pot (with a lid) over medium heat. Add chopped onion and cook until soft and translucent, about 5–6 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Toast orzo (optional): Add the dry orzo to the pan and stir for 1–2 minutes until lightly toasted (this adds nuttiness, but you can skip this step).
Cook orzo: Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook according to package directions (typically 9–11 minutes), stirring occasionally to prevent sticking. Most of the broth should be absorbed, and orzo tender.
Wilt spinach: Once orzo is cooked, add fresh spinach in batches, stirring gently. The residual heat will wilt the spinach in 1–2 minutes. If using, add a pinch of nutmeg at this stage.
Combine with squash: Fold in the roasted butternut squash cubes. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Divide among bowls. Top with grated Parmesan and toasted nuts if desired. Drizzle with a little extra olive oil just before serving.

FAQ

Can I use frozen butternut squash?

Yes. Thaw and pat dry before roasting to avoid excess moisture. Roasting time may be slightly shorter; watch carefully.

What can I substitute for orzo?

Small pasta shapes like ditalini, stelline, or even rice (adjust liquid accordingly). For a gluten-free option, use brown rice or quinoa.

Can I make this dish vegan?

Absolutely. Use vegetable broth and omit Parmesan or replace with vegan cheese or nutritional yeast.

Why roast the squash separately instead of cooking with orzo?

Roasting caramelizes the squash, concentrating its sweetness and improving texture. Boiling would make it mushy and bland. Roasting first preserves structure and adds deeper flavor.

Can I add protein to this dish?

Yes. Cooked chicken, sausage, chickpeas, or white beans work well. Stir them in when you add the spinach to warm through.

You Must Know

Cut squash uniformly: Even ½-inch cubes ensure they roast at the same rate. Larger pieces may need more time.
Don’t overcook the orzo: Orzo can become mushy if over-simmered. Follow package time and check a minute early; it should be al dente.
Use a wide pan: A 12-inch skillet or Dutch oven gives enough room for orzo to cook evenly and for stirring in spinach.
Reserve some broth: If orzo soaks up all liquid before spinach is incorporated, add a splash of hot water or broth to loosen.
Spinach volume: 5 oz looks like a lot but wilts down considerably. Add gradually to manage.
Season in layers: Salt the squash before roasting, season the onion and garlic lightly, then final adjustment at the end.

Storage Tips

Refrigerator: Cool completely and transfer to an airtight container. Store for up to 4 days. The spinach may darken slightly but flavor remains good.

Freezer: Orzo with squash and spinach can be frozen for up to 2 months. Keep in freezer-safe containers or bags. Thaw overnight in refrigerator.

Reheating: Warm gently on the stovetop with a splash of broth or water to rehydrate. Microwave in covered bowl with a damp paper towel for 1–2 minutes. Add a drizzle of olive oil before serving to refresh taste.

Meal prep: Roast squash and cook orzo separately up to 2 days ahead; combine with fresh spinach when reheating to keep spinach bright.