Orzo with Butternut Squash Spinach

There are days when you crave something warm cozy and simple but want a boost of flavor and color too This orzo with butternut squash and spinach is my go—to meal for those nights The creamy orzo folds around sweet caramelized squash while tender spinach and a hint of thyme bring garden freshness together All it takes is a handful of ingredients and you have a satisfying bowlful ready in no time

The first time I made this was for a weeknight dinner after a chilly autumn walk The colors alone had everyone gathering around the table and now this orzo is one of our favorite cold weather comforts

Ingredients

• Orzo pasta: brings a tender bite and creamy texture look for Italian brands with golden even shaped grains
• Butternut squash: gives mellow sweetness and vibrant color choose one with firm skin and bright orange flesh
• Olive oil: helps roast and toast the squash for richer flavor Use a good fruity extra virgin olive oil
• Fresh spinach: wilts quickly and adds green leafy flavor Baby spinach is best for delicate texture
• Grated Parmesan cheese: melts in to thicken and season Choose real Parmigiano Reggiano for extra depth
• Fresh thyme: offers an aromatic finish especially if you love herby flavor Pick sprigs with perky leaves
• Salt and pepper: pull all the flavors together Use kosher salt and freshly cracked black pepper for the cleanest taste

Instructions

Prepare the Butternut Squash

Preheat your oven to a hot 400 degrees Fahrenheit Take your cubed butternut squash and toss it thoroughly with olive oil then sprinkle it all over with salt and cracked pepper Spread the pieces in a single layer on a sheet pan Make sure there is room between the pieces so they caramelize rather than steam Slide the tray into the oven Roast for 20 to 25 minutes until the edges are golden brown and a fork slides easily into the cubes This draws out their natural sweetness and makes the texture creamy inside

Cook the Orzo

While the squash roasts fill a medium saucepan with water and bring to a rolling boil Add in a generous spoonful of salt before pouring in your orzo Let the orzo simmer uncovered stirring often so nothing sticks When the pasta is al dente drain it well in a colander but do not rinse it You want those starches for creaminess Set the drained orzo aside while you get the rest ready

Sauté the Spinach

Grab a spacious skillet and heat a drizzle of olive oil over medium heat Add your fresh spinach Toss the leaves gently for about 2 to 3 minutes until everything is just wilted and glossy but still bright green Sautéing spinach quickly like this keeps it tasting fresh and prevents it from getting slimy

Combine Everything

Tip your hot cooked orzo into the skillet with the wilted spinach Add the roasted butternut squash and sprinkle in the grated Parmesan Toss all the ingredients together so the cheese melts and coats the pasta evenly If using thyme add the fresh leaves now and stir to combine Taste the mix and add more salt and pepper if it needs it

Serve Warm and Enjoy

Spoon the finished orzo onto warm plates or bowls Serve right away while the cheese is melty and the squash is tender Finish each plate with a little extra cheese or thyme if you like You get the silkiness of the pasta the sweetness of squash and that lovely leafy spinach in every bite

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I love how the butternut squash sweetens naturally in the oven and becomes the star of the dish Every time I take that first bite it reminds me of autumn dinners with my family when we would go out to the market just for the freshest squash and spinach

Storage Tips

Leftover orzo with squash and spinach tastes great the next day Store it in a tightly covered dish in the fridge It will keep up to three days To reheat splash a little water or extra olive oil in the pan and warm gently on the stove

Ingredient Substitutions

If you do not have butternut squash you can use sweet potatoes or acorn squash for a similar sweetness Baby kale works if you are out of spinach For dairy free needs use a nutty nutritional yeast instead of Parmesan and check the label on your orzo for egg free options

Serving Suggestions

This orzo is filling enough on its own but pairs well with roast chicken or baked fish for a big family meal It also works as a side for holiday dinners or potlucks where it holds up well at room temperature Scatter toasted pine nuts or crushed walnuts on top if you want extra crunch

Context and Inspiration

Orzo pasta is shaped like grains of rice and shows up in many Italian and Mediterranean kitchens It is a comforting base for both brothy soups and creamy pilafs The combination with squash and greens mirrors classic harvest season flavors that make you feel like you are eating right from the garden

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When you want a vibrant bowl of pasta that feels nourishing and special this orzo and butternut squash recipe will bring everyone to the table with smiles

Frequently Asked Questions

→ How do I ensure the butternut squash is tender?

Roast cubed squash at 400°F until lightly caramelized and fork-tender, about 20-25 minutes.

→ Can I substitute the orzo with another pasta?

Yes, small pastas like pearl couscous or ditalini work well for similar texture and bite.

→ Should I use fresh or frozen spinach?

Fresh spinach offers the best flavor and texture, but frozen spinach can be used if well-drained.

→ Is it necessary to include fresh thyme?

Fresh thyme adds aromatic depth, but feel free to omit or replace with other herbs as desired.

→ How can I make this dish vegetarian-friendly?

It already contains no meat. For a vegetarian meal, use Parmesan made without animal rennet.

→ Can leftovers be stored and reheated?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.