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A bowl of roasted butternut squash orzo with spinach and feta cheese.

Orzo with Roasted Butternut Squash and Spinach

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5
Course: Dinner, Main Course, Side Dish
Cuisine: Greek, Mediterranean, Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 small butternut squash approx. 2 lbs, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried sage or thyme
  • Salt and black pepper to taste
  • 1 small shallot minced
  • 2 cloves garlic minced
  • 1.5 cups dry orzo pasta
  • 3 cups vegetable broth low sodium
  • 3 cups fresh baby spinach
  • 1/4 cup crumbled feta or grated Parmesan optional
  • 1 tbsp fresh lemon juice

Method
 

  1. Roast: Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, sage, salt, and pepper. Roast on a baking sheet for 25 mins until tender.
  2. Sauté: In a large pot, heat remaining oil over medium. Add shallot and garlic; cook for 2 mins until soft.
  3. Toast: Add orzo to the pot and stir for 2 mins until slightly golden.
  4. Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 8-10 mins until liquid is absorbed and pasta is tender.
  5. Combine: Remove from heat. Stir in spinach until wilted. Gently fold in the roasted squash and lemon juice.
  6. Garnish: Top with cheese if using. Serve warm.

Notes

  • Don't Overcrowd the Pan: Spread the squash in a single layer to ensure it caramelizes rather than steams.
  • The "Orzo Secret": Always toast the dry orzo in olive oil for 2 minutes before adding liquid. It prevents the pasta from becoming mushy.
  • Pasta Water Reserve: Save 1/2 cup of starchy pasta water before the liquid fully absorbs; stir it back in at the end for extra silkiness.
  • Spinach Timing: Fold in the spinach off the heat. The residual warmth is enough to wilt it without turning it slimy.
  • Brighten the Flavor: Don't skip the lemon juice at the end; the acidity balances the sweetness of the roasted squash.
  • Cheese Swap: For a saltier Mediterranean punch, use Feta; for a nuttier, savory finish, use Parmesan.
  • Reheating Tip: Orzo drinks up moisture as it sits. Add a splash of broth or water when reheating to restore the creamy texture.