Orzo with Roasted Butternut Squash & Spinach

by

Orzo with Roasted Butternut Squash & Spinach

Prep time: 15 mins | Cook time: 30 mins | Servings: 4

Ingredients

  • 1 small butternut squash (about 2 lbs), peeled and cubed into 1/2-inch pieces

  • 1 ½ cups dry orzo pasta

  • 2 cups fresh baby spinach, packed

  • 3 tbsp extra-virgin olive oil

  • 2 cloves garlic, minced

  • ½ cup vegetable broth (or pasta water)

  • ½ cup freshly grated Parmesan cheese

  • 1 tsp dried sage or 1 tbsp chopped fresh sage

  • Salt & black pepper to order

  • Optional: Toasted pine nuts or red pepper flakes for a kick

Instructions

  1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 2 tbsp of olive oil, sage, salt, and pepper on a large baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized at the edges.

  2. Cook the Orzo: While the squash roasts, bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Reserve ½ cup of the pasta water before draining.

  3. Sauté Aromatics: In the same pot used for the pasta, heat the remaining 1 tbsp of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

  4. Assemble: Stir the cooked orzo, roasted squash, and fresh spinach into the pot. The residual heat will wilt the spinach.

  5. Emulsify: Add the Parmesan and half of the reserved pasta water (or broth). Stir gently. If it looks dry, add more liquid until a light, creamy sauce forms.

  6. Finish: Season with extra black pepper and top with pine nuts if using. Serve immediately.

Tips for Success

  • Size Matters: Cut your squash into uniform cubes. If some are huge and others are tiny, you’ll end up with a mix of burnt bits and raw crunch.

  • Don’t Overcook: Orzo turns into mush quickly. Check it 1-2 minutes before the package says it’s done.

  • The “Glow Up”: A squeeze of fresh lemon juice right before serving cuts through the richness of the squash and cheese perfectly.

Benefits

  • Nutrient Dense: Butternut squash is a powerhouse of Vitamin A (beta-carotene) and Vitamin C, which support immunity and eye health.

  • High Fiber: The combination of squash and spinach provides a solid dose of dietary fiber for digestive health.

  • Plant-Forward: It’s a satisfying vegetarian main that doesn’t feel like it’s “missing” meat.

Nutritional Info (Per Serving)

  • Calories: 410 kcal

  • Fat: 14g

  • Carbohydrates: 58g

  • Protein: 12g

  • Fiber: 7g

Q&A

Q: Can I make this vegan?A: Absolutely. Swap the Parmesan for nutritional yeast or a vegan parmesan alternative, and ensure you use vegetable broth.

Q: Can I use frozen squash?A: You can, but it won’t caramelize as well as fresh. Roast it directly from frozen at a slightly higher temp (425°F) to avoid sogginess.

Q: How do I store leftovers?A: Keep in an airtight container for up to 3 days. When reheating, add a splash of water or broth, as the orzo will soak up all the moisture while sitting in the fridge.

Leave a Comment