This hearty Orzo with Roasted Butternut Squash and Spinach dish brings together sweet roasted butternut squash, tender spinach, and savory Parmesan for a comforting and flavorful meal. It's simple to make, packed with nutrients, and perfect for a cozy dinner or a satisfying lunch.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup orzo pasta
2 cups butternut squash, cubed
2 tablespoon olive oil
3 cups fresh spinach
½ cup grated Parmesan cheese
1 tablespoon fresh thyme (optional)
Salt and pepper to taste
Directions
Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
While the squash is roasting, cook the orzo according to the package instructions. Drain and set aside.
In a large skillet, sauté the spinach over medium heat until wilted, about 3-4 minutes.
Add the cooked orzo to the skillet and stir in the roasted butternut squash.
Stir in the Parmesan cheese and fresh thyme (if using). Adjust salt and pepper to taste.
Serve warm and enjoy!
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 320 kcal per serving
Variations
Add protein: Mix in grilled chicken, shrimp, or chickpeas for extra protein.
Make it creamy: Stir in a splash of heavy cream or a dollop of ricotta for a richer texture.
Try different greens: Swap spinach for kale or arugula for a different flavor profile.
Use another cheese: Instead of Parmesan, try crumbled goat cheese or feta for a tangy twist.
Add nuts: Sprinkle toasted walnuts or pecans on top for added crunch.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm it in a skillet over medium heat with a splash of water or broth to keep it from drying out. You can also microwave it for about 1-2 minutes.
Freezing: This dish is best enjoyed fresh, but you can freeze it without the spinach for up to 2 months. Thaw and reheat before adding fresh spinach.
FAQs
Can I use frozen butternut squash?
Yes, but I recommend roasting it directly from frozen without thawing to avoid mushiness.
What can I use instead of orzo?
You can substitute orzo with couscous, quinoa, or small pasta like ditalini or pearl barley.
Is this dish vegetarian?
Yes! It's completely vegetarian. For a vegan version, skip the Parmesan or use a dairy-free alternative.
Can I make this dish ahead of time?
Yes! Prepare everything ahead and store it in the fridge. Reheat before serving and add a splash of olive oil if needed.
How do I prevent the orzo from sticking together?
Toss the drained orzo with a little olive oil before mixing it into the dish to keep it from clumping.
Conclusion
This orzo with roasted butternut squash and spinach is a perfect blend of comfort and nutrition. It's easy to make, versatile, and great for meal prep. Whether served as a main dish or a side, it's a satisfying meal that's sure to impress. Enjoy.
Recipe:
Orzo with Roasted Butternut Squash and Spinach
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Orzo with Roasted Butternut Squash and Spinach is a delicious, nutritious, and easy-to-make meal that combines the sweetness of roasted squash with the richness of Parmesan and the freshness of spinach. Perfect for a cozy dinner or a satisfying lunch, this comforting dish is full of flavor and perfect for meal prep. The addition of Parmesan and thyme makes it elegant, while the simple ingredients come together effortlessly.
Ingredients
1 cup orzo pasta
2 cups butternut squash, cubed
2 tbsp olive oil
3 cups fresh spinach
½ cup grated Parmesan cheese
1 tbsp fresh thyme (optional)
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- While the squash is roasting, cook the orzo according to the package instructions. Drain and set aside.
- In a large skillet, sauté the spinach over medium heat until wilted, about 3-4 minutes.
- Add the cooked orzo to the skillet and stir in the roasted butternut squash.
- Stir in the Parmesan cheese and fresh thyme (if using). Adjust salt and pepper to taste.
- Serve warm and enjoy!
Notes
Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth or microwave for 1-2 minutes.
Freezing: Best enjoyed fresh, but can be frozen without the spinach for up to 2 months. Thaw and reheat before adding fresh spinach.
Variations: Add grilled chicken, shrimp, or chickpeas for extra protein, or swap the spinach for kale or arugula. For a creamy texture, add heavy cream or ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
