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
Scale
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.
