Butternut Squash and Spinach Orzo

 

This bright orzo dish is built for busy evenings when you want comfort without fuss. Roasted butternut squash adds sweet depth while spinach keeps the plate fresh and fast. The pan of sautéed aromatics comes together with cooked orzo in minutes once the squash is ready. For more speedy meal ideas try this quick meal inspiration. Ready, simple, and forgiving for swaps.

Why This Recipe Works

This recipe balances hands-off roasting with quick stovetop work so you spend minimal active time cooking. Orzo cooks rapidly and acts like a light, rice sized pasta that soaks up flavor without long simmering. Roasting concentrates the squash sweetness and gives a caramelized edge that contrasts the mild spinach. A short sauté of onion and garlic gives the dish backbone without adding prep time. If you need more make-ahead moves check another option at quick pantry-friendly meals.

Flavor and Texture

Roasted squash brings a soft, velvety bite with a touch of caramel notes. The orzo offers a pleasant chew that binds everything together. Spinach folds in wilted freshness and brightens the plate visually and in taste. Onion and garlic provide savory depth so you do not need heavy sauces. Finish with a sprinkle of Parmesan for salty creaminess if you like.

Ingredients

• 1 cup orzo pasta
• 1 medium butternut squash, peeled and cubed
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Step by Step Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
3. While the squash is roasting, cook the orzo according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat a little olive oil over medium heat and sauté the onion until translucent. Add the garlic and spinach, cooking until the spinach is wilted.
5. Combine the roasted butternut squash, cooked orzo, and sautéed spinach mixture in a large bowl. Mix well and adjust seasoning as needed.
6. Serve warm, with Parmesan cheese on top if desired.

Quick Tips and Shortcuts

Use prepeeled diced squash from the store to skip peeling and cubing, which shaves prep time. While the squash roasts, have a pot of salted water boiling so orzo finishes right when the squash is done. Swap frozen spinach for fresh if that is what you have on hand; thaw and squeeze before adding. For a creamier finish stir in a splash of reserved pasta water or a spoonful of cream cheese. If you want extra protein toss in cooked chickpeas or shredded rotisserie chicken.

Storage and Meal Prep

Cool leftovers to room temperature then store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water to keep the orzo from drying. This dish freezes okay but texture of the spinach will change; freeze only the squash and orzo if you plan long term storage. Portion into single meal containers for grab-and-go lunches.

Short Closing Note

Fast, satisfying, and forgiving, this orzo recipe is ideal for weeknights or simple weekend dinners. It scales well and welcomes quick swaps so you can keep dinner moving.

FAQ

Conclusion

For a creamier riff and more layering ideas, see the detailed inspiration at Creamy Orzo Pasta with Roasted Butternut Squash and Spinach.

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