I’ve put together a warm and comforting orzo dish tossed with sweet roasted butternut squash and tender spinach. It’s creamy, savory, and packed with fall-inspired flavor, making it a cozy side or a satisfying vegetarian main course.

Why You’ll Love This Recipe

I love this dish for how simple yet flavorful it is. The orzo is tender and creamy, almost like a quick risotto, and the caramelized squash adds natural sweetness that balances perfectly with the earthiness of the spinach. It’s colorful, comforting, and versatile enough for any meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

orzo pasta
butternut squash, peeled and cubed
fresh spinach leaves
olive oil
garlic, minced
vegetable or chicken broth
Parmesan cheese (optional)
salt and black pepper
crushed red pepper flakes (optional, for heat)

directions

I preheat the oven to 400°F and toss the cubed butternut squash with olive oil, salt, and pepper. I roast it for about 25–30 minutes, flipping halfway, until tender and golden.
While the squash roasts, I cook orzo in a skillet or saucepan with a bit of oil. I toast it lightly for a couple of minutes, then pour in broth and simmer, stirring occasionally, until the orzo is tender and the liquid is absorbed—about 10 minutes.
I stir in garlic during the last few minutes of cooking to let it soften and flavor the orzo.
Once the orzo is cooked and creamy, I fold in the fresh spinach and let it wilt from the residual heat.
I gently stir in the roasted squash and add grated Parmesan if using, along with a pinch of red pepper flakes for a kick.
I adjust seasoning with salt and pepper and serve warm, optionally garnished with more cheese or herbs.

Servings and timing

Servings: Makes about 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I add toasted pine nuts or walnuts for crunch.
I mix in crumbled feta or goat cheese for tang.
I use kale instead of spinach for a heartier green.
I add chickpeas or grilled chicken for extra protein.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or water to loosen the orzo. It reheats well and makes a great lunch the next day.

FAQs

Can I use frozen butternut squash?

Yes, I roast it straight from frozen—just add a few extra minutes to the cooking time to ensure it caramelizes properly.

What’s the best way to cook orzo for this dish?

I like to toast it first in a bit of oil, then cook it in broth like a risotto. It absorbs more flavor and turns out creamier this way.

Can I serve this cold as a salad?

Definitely. I let it cool, then toss it with a bit of olive oil and lemon juice. It’s great chilled or at room temperature.

Is this dish vegan?

It can be. I skip the Parmesan or use a vegan version, and use vegetable broth instead of chicken broth.

What protein pairs well with this orzo?

Grilled chicken, shrimp, sausage, or even roasted tofu all go beautifully with the sweet squash and creamy pasta.

Conclusion

This orzo with roasted butternut squash and spinach is one of my favorite comfort dishes—rich in flavor, easy to make, and adaptable to whatever I have on hand. It’s colorful, hearty, and always leaves me feeling satisfied, whether served on its own or alongside my favorite protein.