The photo appears to show creamy orzo with roasted butternut squash, spinach, garlic, thyme and a cheesy finish, with a little chili for warmth. A very similar combination is commonly prepared by roasting the squash separately, cooking the orzo in broth, then folding in spinach and finishing with cheese and lemon.
R
Recipes Realm
+1
Serves: 4
Prep: 15–20 minutes
Cook: 30–35 minutes
Total: ~50 minutes
Ingredients
Roasted squash
3 cups / ~450 g butternut squash, peeled and cut into 2–3 cm cubes
1½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika
½ tsp dried thyme
¼ tsp chili flakes
Creamy orzo
1½ cups / ~280–300 g dry orzo
1 tbsp olive oil
1 small onion or 2 shallots, finely diced
3 garlic cloves, minced
4 cups / ~950 ml vegetable broth
3 cups fresh baby spinach
½ cup finely grated Parmesan
1 tbsp butter
½ tsp fresh thyme leaves
½ lemon, juiced
Salt and freshly ground black pepper
Optional toppings
¼ cup toasted walnuts or pine nuts
2–3 tbsp crumbled feta
Extra Parmesan
Fresh thyme
Chili flakes
Lemon zest
The combination of toasted walnuts, feta, Parmesan and lemon is also used in similar roasted-squash orzo preparations.
R
Recipes Realm
Step-by-step method
1. Roast the butternut squash
Heat oven to 200°C / 400°F.
Put the cubed squash on a large baking tray. Add olive oil, salt, pepper, paprika, thyme and chili flakes.
Toss thoroughly and spread into one layer.
Roast for 25–30 minutes, turning once halfway through, until the squash is tender with browned, caramelized edges.
Important: Don’t overcrowd the tray. Too much squash packed together causes steaming rather than browning.
R
Recipes Realm
2. Start the orzo
While the squash cooks, heat 1 tbsp olive oil in a large, wide skillet over medium heat.
Add onion and cook for 3–4 minutes until soft.
Add garlic and cook for another 30 seconds.
3. Toast the orzo
Add dry orzo and stir for about 1 minute.
This lightly coats the pasta and gives it a pleasant toasted flavor.
4. Cook in broth
Pour in the vegetable broth.
Bring to a gentle simmer, then reduce heat to medium-low.
Cook for approximately 9–12 minutes, stirring frequently so the orzo doesn’t stick to the bottom.
The finished orzo should be tender and creamy rather than dry. If it becomes too thick before the pasta is cooked, add ¼ cup warm broth or water at a time.
M
My Home Made Recipe
5. Add spinach
Add spinach in handfuls.
Stir for 1–2 minutes, just until wilted.
Adding spinach toward the end helps preserve its color and prevents the dish from becoming watery.
M
My Home Made Recipe
6. Make it creamy
Turn the heat to low.
Stir in:
Parmesan
butter
thyme
lemon juice
black pepper
Taste before adding additional salt because Parmesan and broth can already be quite salty.
7. Add the roasted squash
Gently fold about two-thirds of the roasted squash into the orzo.
Keep the remaining squash pieces intact and arrange them over the top.
8. Finish
Top with:
toasted walnuts or pine nuts
feta, if using
Parmesan
fresh thyme
a little chili
lemon zest
Serve immediately while creamy.
Nut information
Does the basic recipe contain nuts?
No. The main recipe can be made completely nut-free.
The optional walnuts/pine nuts are added for crunch, rather than being essential to the dish.
If using walnuts
Use approximately ¼ cup / 25–30 g toasted walnuts for 4 servings.
Toast them in a dry pan over medium-low heat for 3–5 minutes, stirring frequently. Let them cool slightly before chopping.
Nut-free alternatives
If you want the same crunchy texture without tree nuts, try:
Pumpkin seeds (pepitas)
Sunflower seeds
Crispy chickpeas
Toasted breadcrumbs
Pumpkin seeds are particularly good with butternut squash.
Peanut allergy
There are no peanuts required in this recipe, but packaged broth, cheese, pesto or toppings should be checked for allergen/cross-contact statements if cooking for someone with a serious allergy.
Tree-nut allergy
If serving someone with a tree-nut allergy, simply omit walnuts/pine nuts and use pumpkin or sunflower seeds. Also check packaged ingredients for cross-contact.
Allergen information
The standard recipe contains:
Allergen Source
Wheat/gluten Traditional orzo
Milk/dairy Parmesan, butter, optional feta
Tree nuts Only if walnuts/pine nuts are added
Traditional orzo is wheat-based, so it isn’t automatically gluten-free. Similar published versions also identify wheat/gluten and dairy as the major allergens.
M
My Home Made Recipe
+1
Gluten-free version
Use certified gluten-free orzo and gluten-free broth.
Dairy-free version
Replace Parmesan and butter with dairy-free alternatives, or use nutritional yeast plus olive oil.
Vegan version
Use:
vegetable broth
olive oil instead of butter
nutritional yeast or vegan Parmesan
no feta, or vegan feta
Approximate nutrition
For a version divided into 4 servings, expect roughly:
Calories: ~400–500 kcal
Protein: ~12–16 g
Carbohydrates: ~55–65 g
Fat: ~14–18 g
Fiber: ~5–7 g
The exact numbers change considerably depending on the amount of Parmesan, butter, oil, nuts and feta. Comparable roasted-squash orzo recipes report roughly 390–435 kcal per serving.
R
Recipes Realm
+1
Recipe Q&A
Can I use frozen butternut squash?
Yes. Roast it from frozen, preferably without overcrowding the tray. It may need a little extra cooking time and can be slightly softer than fresh squash.
S
sipthesoup.com
Can I use pumpkin instead?
Yes. Pumpkin works very well, although the flavor and moisture content will vary between varieties.
Can I use regular pasta instead of orzo?
Yes, but the cooking method changes. Small pasta such as risoni/orzo works particularly well because it becomes creamy when cooked directly in broth.
Why is my orzo dry?
Orzo continues absorbing liquid after cooking. Stir in a splash of warm broth or water just before serving.
Why did my squash become soft instead of caramelized?
Usually because the pieces were too close together or the tray was overcrowded. Give each piece some space and roast at high heat.
R
Recipes Realm
Can I make it ahead?
Yes. Refrigerate in an airtight container for 3–4 days. Reheat gently with a splash of broth or water to restore the creamy consistency.
R
Recipes Realm
+1
Can I freeze it?
You can, but the texture of the orzo and creamy components may become softer after thawing. For the best texture, make it fresh or refrigerate leftovers.
Can I add protein?
Absolutely. Good additions include:
Chickpeas
White beans
Grilled chicken
Shredded chicken
Crispy tofu
Chickpeas are particularly compatible with the Mediterranean-style squash, orzo and feta combination.
T
The Plant Based School
What cheese works besides Parmesan?
Try:
Feta — tangy and salty
Goat cheese — creamy and rich
Blue cheese — stronger and more savory
Can I make it spicy?
Yes. Increase chili flakes, or add a pinch of cayenne. Harissa is another excellent option.
What herbs work best?
Thyme is my first choice, but sage, rosemary and parsley also pair nicely with butternut squash.
What should I serve with it?
It works well as a complete vegetarian main dish. For a larger meal, serve with:
Green salad
Roasted broccoli
Garlic bread
Grilled chicken
Roasted fish
How do I get the dish closest to the photograph?
Use large golden cubes of roasted squash, keep some pieces on top rather than mixing everything in, add plenty of fresh spinach, and finish with thyme, black pepper, chili flakes and a few toasted walnuts/pumpkin seeds. That gives you the contrasting orange, green and creamy-golden appearance shown in the image.