Mediterranean Orzo with Roasted Butternut Squash and Spinach

A warm, comforting Mediterranean-style pasta dish featuring tender orzo, caramelized roasted butternut squash, fresh spinach, olive oil, herbs, and a touch of creamy feta. It’s cozy enough for cooler days yet light and wholesome.

🍂 Description

This Orzo with Roasted Butternut Squash and Spinach combines sweet roasted squash with savory garlic, olive oil, and leafy greens. The orzo absorbs all the flavors, creating a creamy texture without heavy sauces.

It’s:

Vegetarian
Rich in fiber and antioxidants
Balanced with complex carbs + healthy fats
Perfect as a main or side dish
Meal-prep friendly

This recipe follows Mediterranean principles — seasonal vegetables, olive oil, herbs, and moderate cheese.

🛒 Ingredients (Serves 4)

1 ½ cups dry orzo pasta
3 cups butternut squash, peeled and cubed
2 cups fresh spinach
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon chili flakes (optional)
½ cup crumbled feta cheese
¼ cup toasted pine nuts or walnuts (optional)
Salt and black pepper to taste
Juice of ½ lemon

Optional:

Fresh parsley for garnish
Grated Parmesan for extra richness

👩‍🍳 Instructions

1️⃣ Roast the Squash

Preheat oven to 200°C (400°F).
Toss squash cubes with 1 tablespoon olive oil, salt, pepper, and oregano.
Spread on baking tray and roast 20–25 minutes until tender and lightly caramelized.

2️⃣ Cook the Orzo

Bring salted water to a boil.
Cook orzo according to package directions (8–10 minutes).
Drain and reserve ¼ cup pasta water.

3️⃣ Sauté Garlic & Spinach

In a large skillet, heat remaining olive oil.
Add garlic and cook 30 seconds until fragrant.
Add spinach and cook until wilted.

4️⃣ Combine

Add cooked orzo to skillet.
Stir in roasted squash, lemon juice, thyme, chili flakes, and a splash of reserved pasta water if needed.
Mix gently.

5️⃣ Finish

Fold in feta and toasted nuts.
Taste and adjust seasoning.

🍽 Serving Suggestions

Serve warm as a main vegetarian dish
Pair with grilled chicken or salmon
Add a simple cucumber tomato salad on the side
Drizzle with extra olive oil before serving

🥗 Nutrition Highlights (Approx. per serving)

Rich in vitamin A (from squash)
Good source of fiber
Balanced carbohydrates
Heart-healthy fats from olive oil and nuts
Moderate protein from feta

❓ Q & A

Q1: Can I make this vegan?

Yes! Omit feta or use plant-based feta.

Q2: Can I use whole wheat orzo?

Absolutely — it adds more fiber and a nuttier flavor.

Q3: Can I make it creamy?

Stir in 2 tablespoons Greek yogurt or a splash of cream.

Q4: How long does it keep?

Up to 3 days refrigerated. Add a little olive oil when reheating.

Q5: Can I add protein?

Yes! Grilled chicken, shrimp, or chickpeas work beautifully.