Description

This vibrant Orzo with Roasted Butternut Squash and Spinach is a comforting and nutritious vegetarian main course. Tender roasted butternut squash cubes, sautéed spinach, and perfectly cooked orzo pasta are tossed together with garlic, Parmesan cheese, and a hint of lemon juice for brightness. Toasted pine nuts add a delightful crunch on top, making it an ideal fall-inspired dish that’s both flavorful and satisfying.

Ingredients

Scale

Vegetables

2 cups butternut squash, peeled and cubed
2 cups fresh spinach leaves
2 cloves garlic, minced

Pantry Items

1 cup orzo pasta
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon ground nutmeg (optional)
1 tablespoon lemon juice
salt and pepper to taste

Dairy & Nuts

1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts (optional)

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Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25–30 minutes, until tender and lightly browned.
Cook the Orzo: While the squash is roasting, cook the orzo pasta according to package instructions until al dente. Drain thoroughly and set aside.
Sauté Garlic and Spinach: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and optional red pepper flakes. Sauté for 1 minute until fragrant. Add the spinach leaves and cook for about 2 minutes until wilted.
Combine Ingredients: Add the roasted butternut squash and cooked orzo to the skillet with the wilted spinach. Stir in the grated Parmesan cheese, optional ground nutmeg, and lemon juice. Season with additional salt and pepper to taste.
Heat Through and Serve: Toss everything to combine thoroughly and cook for an additional 2 minutes until the dish is heated through. Serve with toasted pine nuts sprinkled on top if using.

Notes

For added protein, stir in cooked chicken or chickpeas.
Substitute kale or arugula for spinach according to your preference.
Use vegan Parmesan or nutritional yeast to make this recipe dairy-free.
Adjust seasoning with salt, pepper, and red pepper flakes to suit your taste.