Description

This cozy and flavorful orzo dish combines roasted butternut squash, tender spinach, and a light garlic-Parmesan sauce. It’s perfect as a vegetarian main or a hearty side dish. Easy to make and packed with fall flavors!

Ingredients

1 medium butternut squash, peeled and cubed (about 4 cups)
2 tablespoons olive oil
Salt and black pepper, to taste
1½ cups orzo pasta
3 cloves garlic, minced
2 cups fresh spinach, roughly chopped
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
2 tablespoons butter
½ teaspoon dried thyme (optional)
3½ cups vegetable broth (or water)
Juice of ½ lemon

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Instructions

Roast the Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
Cook the Orzo: In a large skillet or pot, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds.
Stir in the orzo and toast for 1–2 minutes until slightly golden.
Add vegetable broth and dried thyme, bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 8–10 minutes or until the orzo is tender and most of the liquid is absorbed.
Stir in spinach, butter, Parmesan, and lemon juice. Cook for 1–2 minutes until spinach is wilted and the dish is creamy.
Gently fold in the roasted butternut squash. Adjust seasoning with more salt, pepper, or lemon if needed.

Serve warm with extra Parmesan on top, if desired.

Notes

Add cooked chicken or sausage if you want extra protein.
For a vegan version, use plant-based butter and a dairy-free cheese or nutritional yeast.
Great for meal prep – keeps well in the fridge for up to 4 days.