Name: Orzo with Roasted Butternut Squash and Spinach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup uncooked orzo pasta; 2 cups butternut squash, peeled and cubed; 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 2 cups fresh baby spinach; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1 tablespoon lemon juice; toasted pine nuts or walnuts

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If you’re on the hunt for a cozy, delicious dinner that celebrates hearty vegetables and vibrant flavors, Orzo with Roasted Butternut Squash and Spinach is about to become your new favorite. Picture tender orzo pasta tossed with caramelized cubes of butternut squash, delicate baby spinach, and a hint of lemon, all brought together with a sprinkle of Parmesan and a nutty finish. This colorful, nutrient-packed dish strikes that perfect balance between comfort food and fresh, wholesome ingredients. Whether you’re looking for a meatless main or a stellar side, this recipe promises satisfaction with every creamy, golden forkful.

Orzo with Roasted Butternut Squash and Spinach Recipe - Recipe Image

Ingredients You’ll Need

It’s a joy to see how just a handful of humble ingredients can work delicious magic when combined. Each element in this Orzo with Roasted Butternut Squash and Spinach recipe brings its own character and charm, creating a tempting harmony of flavors, textures, and colors.

Orzo Pasta: This rice-shaped pasta cooks up perfectly tender and holds all the flavors together beautifully.
Butternut Squash: Roasting brings out the natural sweetness and gives gorgeous golden edges.
Olive Oil: Divided for roasting and sautéing, it adds richness and helps everything caramelize just right.
Salt: Essential for enhancing every other flavor in the dish.
Black Pepper: Adds subtle warmth and depth.
Ground Nutmeg: Lends a cozy, surprising note that pairs beautifully with squash.
Fresh Baby Spinach: Brings a pop of green and softens deliciously as it wilts.
Garlic: A quick sauté brings out its sweet, fragrant side.
Parmesan Cheese: Melts through the orzo for savory, creamy richness.
Lemon Juice: Just a splash brightens up all the flavors at the end.
Optional Toasted Pine Nuts or Walnuts: Add crunch and an extra layer of nutty flavor, if you like.

How to Make Orzo with Roasted Butternut Squash and Spinach

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F. Toss the peeled, cubed butternut squash with half of the olive oil, along with salt, pepper, and a pinch of nutmeg. Spread everything out in a single layer on a baking sheet for even roasting. Let the squash roast for 25 to 30 minutes, flipping halfway through, until every piece is golden and caramelized at the edges. The natural sugars concentrate as it bakes, bringing out rich, sweet flavors you won’t want to miss!

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 package directions until just al dente. Drain and briefly set aside. Be sure not to overcook—the little grains should retain a pleasant bite, which plays so nicely with the creamy squash and wilted spinach.

Step 3: Sauté Garlic and Spinach

In a large skillet, heat the remaining olive oil over medium. Toss in your minced garlic, letting it sizzle for just about a minute until wonderfully fragrant (keep a close eye—it burns quickly!). Add the baby spinach and sauté until just wilted, keeping that bright green color and tender-but-not-mushy texture.

Step 4: Combine Orzo, Squash, and Spinach

It’s time for the grand assembly! Add the cooked orzo and roasted butternut squash right into the skillet with the wilted spinach. Sprinkle in the grated Parmesan and a splash of lemon juice. Toss gently to combine, letting everything warm through and the flavors meld. The combination is mouthwateringly creamy, vibrant, and just a little tangy from the lemon.

Step 5: Serve and Garnish

Spoon the warm Orzo with Roasted Butternut Squash and Spinach into bowls. If you’re feeling fancy, finish with a shower of toasted pine nuts or walnuts for crunchy contrast and a little nutty magic. Each bowl is ready to impress, brimming with cozy color and irresistible aroma.

How to Serve Orzo with Roasted Butternut Squash and Spinach

Garnishes

This dish loves a finishing touch! Top your Orzo with Roasted Butternut Squash and Spinach with toasted pine nuts, walnuts, or even a few extra shavings of Parmesan. A drizzle of really good olive oil or a few fresh basil leaves can also accentuate all the bright and savory notes.

Side Dishes

This pasta makes a satisfying vegetarian main, but it also plays well as a hearty side. Pair it with a simple green salad, roasted Brussels sprouts, or grilled chicken for extra protein. If you’re serving a crowd, warm sourdough or rustic bread on the side is always a great idea for soaking up every last bit.

Creative Ways to Present

For an elegant touch, mound the Orzo with Roasted Butternut Squash and Spinach on a large platter and sprinkle with herbs or microgreens. For individual servings, try cute bowls or ramekins. You can even pack it into lunch containers—this dish is just as delicious at room temperature, making it perfect for office lunches or picnics.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Orzo with Roasted Butternut Squash and Spinach (lucky you!), pop leftovers into an airtight container. It keeps beautifully in the fridge for up to 3 days. The flavors seem to deepen overnight, so lunch the next day is a treat!

Freezing

While you technically can freeze this dish, the fresh spinach will lose some of its lovely texture and the orzo may soften. If you’re determined to freeze, store in a freezer-safe container for up to one month and reheat gently for best results, knowing the texture might not be quite as perfect as fresh.

Reheating

To reheat, simply warm the Orzo with Roasted Butternut Squash and Spinach gently in a skillet over medium-low heat, adding a splash of water or broth to loosen things up. You can also microwave in short bursts, stirring every 30 seconds. Add a touch more Parmesan or lemon juice just before serving to refresh the flavors.

FAQs

Can I substitute another type Main Course

Absolutely! While butternut squash is especially sweet and creamy, you could swap in acorn or delicata with delicious results. Just stick to similar-sized cubes for even cooking.

Is this dish vegan-friendly?

The recipe calls for Parmesan, but you can easily omit it or use your favorite plant-based cheese for a 100% vegan Orzo with Roasted Butternut Squash and Spinach.

What protein can I add to make it a complete meal?

For extra staying power, try adding cooked chickpeas, grilled chicken, or even some sautéed tofu. The flavors are flexible and pair well with a variety of proteins.

Can I make this recipe gluten-free?

Yes! Swap regular orzo for a gluten-free orzo or small pasta alternative. Just check the cooking times, as some gluten-free pastas cook quickly and can become mushy if overdone.

Will the leftovers stay flavorful?

Definitely! If anything, the flavors in Orzo with Roasted Butternut Squash and Spinach seem to deepen and meld as they rest. Just heat gently and maybe freshen with a squeeze of lemon or an extra sprinkle of cheese.

Final Thoughts

If you love warm, colorful comfort food with lots of fresh flavors and plenty of soul, you simply must try Orzo with Roasted Butternut Squash and Spinach. It’s the kind of dish that makes any meal special, and it’s just as rewarding served for a quick weeknight dinner as it is for a cozy gathering of friends. Give it a try, and don’t be surprised if it becomes a regular in your kitchen rotation!

Orzo with Roasted Butternut Squash and Spinach Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Orzo with Roasted Butternut Squash and Spinach recipe combines the sweet flavors of roasted butternut squash with tender orzo pasta and fresh baby spinach, finished with a hint of nutmeg and Parmesan cheese. A delightful vegetarian dish perfect for a comforting meal.

Ingredients

Scale

Orzo with Roasted Butternut Squash and Spinach:

1 cup uncooked orzo pasta
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cups fresh baby spinach
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice

Optional for topping:

toasted pine nuts or walnuts

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Instructions

Preheat your oven to 400°F: Toss the cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25 to 30 minutes, or until tender and lightly caramelized, flipping halfway through.
Cook the orzo: Cook the orzo according to package instructions until al dente. Drain and set aside.
Sauté: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the garlic for 1 minute until fragrant, then add the fresh spinach and cook until wilted.
Combine: Add the cooked orzo and roasted squash to the skillet and toss to combine. Stir in Parmesan cheese and lemon juice. Cook for another minute to warm through.
Serve: Serve warm, topped with toasted nuts if desired.