If you’re craving a dish that’s cozy, vibrant, and bursting with Mediterranean-inspired flavor, then you’re going to adore this Orzo with Roasted Butternut Squash and Spinach Recipe. It combines tender orzo pasta with the natural sweetness of roasted butternut squash and the fresh green goodness of wilted spinach, all brought together with fragrant garlic, a hint of nutmeg, and a bright splash of lemon. This recipe is a celebration of textures and colors, perfect for a wholesome weeknight dinner or an inviting side dish that steals the spotlight at your table.
Ingredients You’ll Need
Simple ingredients are the secret to making this dish sing. Each one plays a crucial role, from the buttery texture of orzo to the caramelized sweetness of the roasted squash, and the earthy brightness of fresh spinach stamped with nutty Parmesan and zesty lemon. These are essentials that make this recipe shine.
- 1 1/2 cups orzo pasta: The star grain that cooks up tender and helps soak up all the flavors.
- 3 cups butternut squash, peeled and diced into 1/2-inch cubes: Adds natural sweetness and a satisfyingly soft texture once roasted.
- 2 tablespoons olive oil (divided): Provides richness and aids in caramelizing the squash and sautéing the garlic and spinach.
- 1 teaspoon salt: Enhances every flavor and balances the sweetness.
- 1/2 teaspoon black pepper: Adds gentle warmth and depth.
- 2 cloves garlic, minced: Aromatic backbone of the dish, giving it a gentle kick.
- 4 cups fresh baby spinach: Brings in freshness and vibrant green color.
- 1/4 teaspoon ground nutmeg (optional): A subtle warm spice that heightens the flavor complexity.
- 1/2 cup grated Parmesan cheese: Adds saltiness and creamy umami.
- 1 tablespoon lemon juice: A zesty splash that brightens the entire dish.
- 1/4 cup chopped fresh parsley (optional): Fresh herbaceous notes to finish.
- Toasted pine nuts or walnuts for garnish (optional): Adds a lovely crunch and nutty flavor.
How to Make Orzo with Roasted Butternut Squash and Spinach Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash with half of the olive oil, salt, and a pinch of black pepper. Spread the cubes evenly on a baking sheet to ensure even roasting. Pop them in the oven for 25 to 30 minutes, flipping halfway through so each cube gets beautifully caramelized and tender. This roasting step transforms the squash into a sweet and nutty delight that’s the heart of this Orzo with Roasted Butternut Squash and Spinach Recipe.
Step 2: Cook the Orzo
While the squash roasts, bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, following the package directions—usually about 7 to 9 minutes. Once ready, drain the orzo and set it aside. Cooking the orzo just right is crucial to striking the perfect balance between tender and slightly firm that clings beautifully to the other ingredients.
Step 3: Sauté Garlic and Spinach
In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté just until fragrant, about 30 seconds—don’t let it burn, or you’ll lose the delicate flavor. Then add in the fresh baby spinach and cook for 1 to 2 minutes until it’s cozily wilted. This step infuses the dish with aromatic garlic notes and ensures the spinach is tender while retaining its bright green color.
Step 4: Combine and Flavor
Now it’s time to bring everything together. Add the cooked orzo and roasted butternut squash to the skillet with the sautéed spinach and garlic. Stir in the grated Parmesan cheese and, if using, the ground nutmeg. Pour in the lemon juice and season with the remaining salt and black pepper. Toss gently but thoroughly until everything is evenly combined and heated through, creating a comforting, flavorful harmony typical of this Orzo with Roasted Butternut Squash and Spinach Recipe.
How to Serve Orzo with Roasted Butternut Squash and Spinach Recipe
Garnishes
Elevate your dish with finishing touches like a sprinkle of fresh chopped parsley and toasted pine nuts or walnuts. These garnishes add a burst of color and a wonderful crunch that contrasts beautifully with the creamy cheese and tender orzo, making every bite exciting.
Side Dishes
This recipe works perfectly as a wholesome main or a versatile side. Pair it with roasted chicken, grilled salmon, or even a light green salad to round out the meal. The comforting sweetness of the squash and the fresh spinach make it a fantastic complement to a variety of proteins.
Creative Ways to Present
Try serving this Orzo with Roasted Butternut Squash and Spinach Recipe in individual bowls topped with a lemon wedge for a pop of extra brightness, or plate it family-style on a large platter for a cozy gathering. You could also turn it into a warm salad by letting it cool slightly and drizzling with a bit more olive oil and lemon juice before serving.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it a great option for meal prep. Just be sure to keep the garnishes separate for maximum freshness.
Freezing
While freezing is possible, it’s not ideal for best texture. If you do freeze the dish, place it in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating gently to avoid mushy pasta or spinach.
Reheating
For the best results, reheat your leftovers on the stovetop over low heat with a splash of olive oil or water. This helps loosen the orzo and meld the flavors without drying it out. A short zap in the microwave also works well if you’re in a hurry.
FAQs
Can I use frozen spinach instead of fresh?
Fresh spinach is preferred in this recipe because it wilts quickly and adds a lovely bright color and texture. However, if you need to substitute frozen spinach, be sure to thaw it completely and squeeze out excess water before adding it to avoid a watery dish.
Is this recipe vegan-friendly?
You can easily make this Orzo with Roasted Butternut Squash and Spinach Recipe vegan by omitting the Parmesan cheese or using a plant-based Parmesan alternative. The flavor remains deliciously satisfying without dairy.
Can I add protein to make it more filling?
Absolutely! Grilled chicken, sautéed shrimp, or even crumbled tofu would pair beautifully with this dish, turning it into a hearty main course that’s perfect for any season.
What can I do if I don’t have butternut squash?
Butternut squash provides a sweet, nutty flavor, but you can swap in other roasted vegetables like sweet potatoes or acorn squash. Just adjust the roasting time depending on the vegetable’s texture.
How do I store garnishes like toasted nuts so they stay fresh?
Keep toasted pine nuts or walnuts in a small airtight container at room temperature for up to one week, or in the fridge for longer-lasting freshness. Toast them freshly if possible to get that perfect crunch.
Final Thoughts
This Orzo with Roasted Butternut Squash and Spinach Recipe is one of those dishes that instantly feels like home. It’s comforting yet bright, simple yet full of layers, and perfect for practically any occasion. I can’t wait for you to try it and experience that cozy harvest flavor wrapped in every bite. When you do, I bet it’ll become one of your go-to recipes too!
Print
Orzo with Roasted Butternut Squash and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Orzo with Roasted Butternut Squash and Spinach is a vibrant and hearty Mediterranean-inspired dish that combines tender roasted squash with fresh sautéed spinach and perfectly cooked orzo pasta. Finished with Parmesan cheese, lemon juice, and optional toasted nuts, this versatile recipe works wonderfully as a vegetarian main or a flavorful side dish.
Ingredients
Orzo and Pasta
- 1 1/2 cups orzo pasta
Vegetables and Herbs
- 3 cups butternut squash, peeled and diced into 1/2-inch cubes
- 4 cups fresh baby spinach
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (optional)
Oils and Seasonings
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
Dairy and Garnishes
- 1/2 cup grated Parmesan cheese
- Toasted pine nuts or walnuts for garnish (optional)
Instructions
- Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread the squash evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the squash is tender and caramelized.
- Cook Orzo: While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente, usually around 8 to 10 minutes. Drain the orzo and set aside.
- Sauté Spinach and Garlic: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Then add the fresh baby spinach and cook for 1 to 2 minutes until it wilts down.
- Combine Ingredients: Add the cooked orzo and roasted butternut squash to the skillet with the garlic and spinach. Stir in the grated Parmesan cheese, ground nutmeg (if using), lemon juice, and the remaining salt and black pepper. Toss everything together gently and cook for an additional 1 to 2 minutes until heated through and well combined.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with chopped fresh parsley and toasted pine nuts or walnuts if desired. Serve warm as a delicious main course or as a side dish.
Notes
- This recipe works well as a satisfying vegetarian main dish or as a flavorful side alongside roasted chicken or salmon.
- For a creamier texture, stir in a splash of cream or a spoonful of mascarpone cheese just before serving.
- To add a bit of crunch, toasted nuts like pine nuts or walnuts make a perfect garnish.
