Orzo with Roasted Butternut Squash and Spinach

Total Time: 50 Minutes
Active Time: 20 Minutes
Intensity Level: Easy

This One-Pan Harvest Orzo is the epitome of cozy, effortless elegance. Sweet, caramelized roasted butternut squash melds with tender orzo pasta, fresh spinach, and aromatic herbs, all brought together in a light, savory broth. Finished with a sprinkle of salty feta and crunchy toasted pine nuts, it’s a visually stunning and deeply satisfying meal that’s perfect for a busy weeknight or a relaxed dinner with friends. It’s a complete, balanced dish that celebrates vibrant, seasonal flavors with minimal cleanup.

Nutritional Information (Per Serving, serves 4):

Calories: ~480
Total Fat: 18g
Saturated Fat: 4.5g
Cholesterol: 10mg
Sodium: 620mg
Total Carbohydrates: 68g
Dietary Fiber: 6g
Total Sugars: 6g
Protein: 15g
Vitamin A: 270% DV
Vitamin C: 45% DV
Calcium: 15% DV
Iron: 20% DV

Note: Nutritional values are estimates calculated using a database and may vary based on specific ingredients and brands used.

Ingredients

1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into ¾-inch cubes
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 small yellow onion, finely diced
3 cloves garlic, minced
1 ½ cups (10 oz) dried orzo pasta
2 ½ cups low-sodium vegetable broth
½ teaspoon dried thyme (or 1 tsp fresh thyme leaves)
¼ teaspoon red pepper flakes (optional)
5 oz fresh baby spinach
⅓ cup pine nuts
¾ cup crumbled feta cheese, divided
2 tablespoons fresh parsley, chopped (for garnish)

Equipment

Large, high-sided oven-safe skillet or braiser (approx. 12-inch)
Sharp knife & cutting board
Wooden spoon or spatula
Measuring cups and spoons

Instructions

Part 1: Roast the Squash (25 minutes)

Prep & Season: Preheat your oven to 425°F (220°C). Place the cubed butternut squash on a baking sheet. Drizzle with 1 ½ tablespoons of olive oil and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss until evenly coated.
Roast: Spread the squash in a single layer and roast for 20-25 minutes, tossing once halfway through, until the squash is tender and caramelized at the edges. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).

Part 2: Toast the Pine Nuts (5 minutes)

While the squash roasts, heat a small, dry skillet over medium-low heat. Add the pine nuts and toast, stirring frequently, for 3-5 minutes until fragrant and lightly golden. Watch closely as they can burn quickly. Transfer to a small bowl to cool.

Part 3: Build the One-Pan Orzo (20 minutes)

Sauté Aromatics: In the large oven-safe skillet, heat the remaining 1 ½ tablespoons of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
Toast the Orzo: Add the dry orzo pasta to the skillet. Stir constantly for 2-3 minutes, allowing the orzo to toast slightly and become lightly golden. This step adds a wonderful nutty flavor.
Deglaze & Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan—that’s flavor! Add the dried thyme, red pepper flakes (if using), remaining ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a lively simmer.
Bake: Once simmering, carefully stir in half of the roasted butternut squash. Transfer the skillet to the preheated 375°F oven. Bake, uncovered, for 12-14 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

Part 4: Finish & Serve (5 minutes)

Wilt the Spinach: Carefully remove the hot skillet from the oven (remember the handle is hot!). Immediately add the fresh spinach in handfuls, gently folding it into the hot orzo. The residual heat will wilt the spinach perfectly.
Combine & Garnish: Gently fold in the remaining roasted squash, half of the toasted pine nuts, and half of the crumbled feta cheese.
Serve: Divide among bowls or plates. Garnish generously with the remaining feta, pine nuts, and fresh parsley. Serve immediately while warm.