Orzo with Roasted Butternut Squash and Spinach

This orzo with butternut squash and spinach is a hearty, flavorful side dish that combines toasted pasta with roasted veggies.

I really enjoy experimenting with new fun suppers. I mean, hello, I’m a recipe developer! That’s what I do! But one of my children does not make it easy for me. Her repertoire isn’t very large: She usually wants pizza, and if I tell her she must choose a healthy protein, she asks for pretzel-crusted “stick chicken” (aka bone-in chicken). Since I refuse to make two suppers, it’s hard for me to please her and have an outlet for my creativity. Recently, I decided to make her happy with her stick chicken and make me happy with this fun, hearty side dish or orzo with butternut squash and spinach. Win-win for everyone! 

I love to roast a cacophony of seasonal vegetables and mix it with a grain. Today’s choice was orzo. You can use any one of your favorite grains for this recipe. Toasting the orzo is key in the recipe, it really adds deep flavor. I use my big skillet, which I purchased in HomeGoods, but this one is very similar.

The first time I bought a butternut squash, I had no idea how hard it would be to cut. It took forever as I hacked away at it! These days, I sometimes cheat and buy precut squash from the grocery store. Such a time-saver! If I buy a whole squash, I use the hack that my grandmother taught me: Poke the butternut squash with a fork in a few places and stick it in the microwave for 5-7 minutes. It will soften enough to make cutting a lot easier without actually cooking the squash. You also want to make sure you’re using a good, sharp knife. You know I’m obsessed with my cute little red knives, but for butternut squash you need to bring in the big guns, i.e., this butcher knife. 

As always with veggie sides, there are not set rules with this recipe. You can swap the butternut squash for sweet potato, add mushrooms, chickpeas, diced zucchini or roasted corn. You can also skip the spinach if you don’t care for it. Whatever you do will be delicious! 

This dish goes really well with my crispy one-bowl baked schnitzel.

2 from 1 vote

Toasted Orzo with Roasted Butternut Squash and Spinach

This orzo with butternut squash and spinach is a hearty, flavorful side dish that combines toasted pasta with roasted veggies.

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Ingredients

• 1 butternut squash, cubed
• 3 Tbsp olive oil, divided
• 4 garlic cloves, minced
• 1½ cups uncooked orzo*
• 2½ cups chicken stock (or 1 Tbsp chicken soup mix dissolved in 2½ cups hot water)
• 2 cups (approx.) frozen spinach, defrosted and squeezed dry
• Salt and pepper, to taste

Instructions

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Place butternut squash on the baking sheet and drizzle with 1 tablespoon oil and salt to taste.
• Roast for about 40 minutes, until tender.
• Meanwhile, in a large frying pan, over medium flame, heat remaining 2 Tbsp oil, garlic, and orzo. Saute for a few minutes to brown orzo, stirring frequently. (Watch it carefully so it doesn’t burn.)
• Add chicken stock. Bring to a boil and then reduce to a simmer for about 20 minutes, until water is absorbed and orzo is ready. Alternatively, transfer to a 9×13 pan, cover tightly, and bake at 350°F for about 30 minutes (check on it after 20 minutes).
• Toss hot orzo with spinach, roasted butternut squash, and salt and pepper.

Notes

If reheating, heat covered very gently. If you overdo it, it will dry out.

*You can substitute any grain, such as rice or quinoa, but note that baking times may need to be adjusted.

Recipe by Faigy Murray | https://mykitchenmystudio.com/orzo-with-butternut-squash-and-spinach/