Orzo with Roasted Butternut Squash and Spinach

Why You’ll Love This Recipe

This dish offers a beautiful combination of textures and flavors, making it a standout option for both a side dish or a main course. The roasted butternut squash adds a rich, slightly sweet flavor that complements the earthy spinach, while the orzo pasta brings a perfect bite. The dish is seasoned with nutmeg and Parmesan cheese, bringing it all together with warmth and a creamy richness. Plus, it’s versatile—you can enjoy it as a meatless meal or pair it with grilled chicken for extra protein.

Ingredients

• 1 cup orzo pasta
• 2 cups butternut squash, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
• ¼ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• 1½ cups vegetable broth
• 1 tablespoon butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
2. In a large saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserving a bit of the broth for later use.
3. While the orzo cooks, melt the butter in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the roasted butternut squash and fresh spinach to the pan, stirring until the spinach wilts.
5. Stir in the cooked orzo pasta, grated Parmesan cheese, nutmeg, and optional red pepper flakes. If the mixture feels too dry, add a little of the reserved vegetable broth to achieve your desired creaminess.
6. Serve warm, topped with extra Parmesan cheese for a finishing touch.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add Protein: You can add grilled chicken or roasted turkey for a heartier dish.
• Vegan Option: Omit the Parmesan cheese and butter. You can substitute with a plant-based butter and nutritional yeast for a cheesy flavor.
• Add Nuts: For extra crunch, add toasted pine nuts or walnuts.
• Add Herbs: Fresh thyme or rosemary can be added to the squash before roasting for additional aromatic flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a pan over low heat, adding a splash of vegetable broth to keep it moist, or microwave in short intervals, stirring between each, to heat evenly.

FAQs

1. Can I use a different type of pasta instead of orzo?

Yes, you can use any small pasta like couscous, ditalini, or small shells.

2. How do I make this dish spicier?

Add more red pepper flakes or a dash of hot sauce to increase the heat level.

3. Can I use frozen butternut squash?

Yes, you can use frozen butternut squash, but be sure to thaw and drain any excess moisture before roasting.

4. Can I make this recipe ahead of time?

Yes, you can prepare the squash and cook the orzo in advance. Just store everything separately and combine when ready to serve.

5. What can I serve this dish with?

Pair this dish with grilled chicken, roasted turkey, or a light salad for a complete meal.

6. Can I use regular butter instead of plant-based butter?

Yes, you can use regular butter if you’re not following a vegan diet.

7. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

8. Can I freeze this dish?

While it’s best fresh, you can freeze the orzo with roasted squash and spinach for up to 2 months. Just reheat gently in a pan with a bit of broth.

9. Can I make this recipe without garlic?

If you’re not a fan of garlic, you can skip it, but it will lose some of the flavor depth.

10. Can I add cheese alternatives for a dairy-free version?

Yes, you can use dairy-free Parmesan or nutritional yeast for a cheesy flavor without the dairy.

Conclusion

This Orzo with Roasted Butternut Squash and Spinach recipe is an easy, flavorful, and versatile dish that will quickly become a favorite in your kitchen. Whether served as a main or side dish, it brings warmth and nourishment with every bite. It’s simple to make, perfect for any occasion, and offers plenty of opportunities for customization to suit your tastes. Enjoy!

Orzo with Roasted Butternut Squash and Spinach

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course Side Dish
• Method: Roasting Sautéing
• Cuisine: Mediterranean American
• Diet: Vegetarian

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Description

Orzo with Roasted Butternut Squash and Spinach is a warm, comforting dish that perfectly balances the sweetness of roasted squash with the freshness of spinach. This easy and flavorful recipe is seasoned with nutmeg, Parmesan cheese, and garlic, making it a perfect side dish or light main course. Whether you’re serving it for a cozy weeknight dinner or a special occasion, this dish is versatile, delicious, and sure to be a hit.

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Ingredients

• 1 cup orzo pasta
• 2 cups butternut squash, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
• ¼ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• 1½ cups vegetable broth
• 1 tablespoon butter

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Instructions

• Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
• Cook the Orzo: In a saucepan, bring the vegetable broth to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain, reserving some broth for later.
• Sauté the Garlic: In a large pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
• Combine Ingredients: Add roasted squash and spinach to the pan, stirring until spinach wilts. Stir in cooked orzo, Parmesan, nutmeg, and optional red pepper flakes. Add reserved broth if needed for extra creaminess.
• Serve: Plate warm, garnished with extra Parmesan cheese if desired.

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Notes

• For extra crunch, add toasted pine nuts or walnuts.
• For a vegan version, use plant-based butter and dairy-free Parmesan or nutritional yeast.
• For a protein boost, add grilled chicken or roasted turkey.