🍂 Orzo with Roasted Butternut Squash & Spinach
Servings: 4–6
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
🛒 Ingredients
For the roasted squash
4 cups butternut squash, peeled and cut into ¾-inch cubes
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon smoked paprika, optional
For the orzo
1½ cups uncooked orzo
1 tablespoon olive oil
3 cloves garlic, minced
3½ cups vegetable or chicken broth
4 cups fresh baby spinach
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled feta cheese
¼ cup grated Parmesan
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Optional
¼ cup toasted walnuts or pecans
Red pepper flakes
Extra Parmesan or feta
👩🍳 Instructions
Roast the butternut squash:
Preheat oven to 425°F (220°C). Place the cubed squash on a large baking sheet. Toss with olive oil, salt, pepper, garlic powder, thyme, and smoked paprika.
Spread the squash into a single layer and roast for 25–30 minutes, turning halfway through, until tender and caramelized around the edges.
Cook the orzo:
While the squash roasts, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds.
Add the dry orzo and toast for 1–2 minutes, stirring constantly.
Pour in the broth. Add Italian seasoning, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 10–12 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
Add the spinach:
Stir in the spinach during the last 2–3 minutes of cooking. Cook until wilted.
Combine:
Gently fold the roasted butternut squash into the orzo.
Finish:
Stir in the feta, Parmesan, lemon juice, and lemon zest. Taste and adjust seasoning.
Serve:
Sprinkle with fresh parsley and toasted walnuts or pecans if desired. Add extra feta or Parmesan on top.
