Roasted Butternut Squash Orzo

From The Culinary Couple | Source Two Peas and Their Pod


  • 1 small butternut squash, peeled, seeds removed, cut into 1-inch cubes
  • 1/2 red onion, sliced
  • 3 cloves garlic
  • 1 Tbsp extra-virgin olive oil
  • salt and pepper to taste
  • 1 cup orzo pasta
  • 4 cups water
  • 2 cups fresh spinach, chopped
  • 3/4 cup dried cranberries
  • drizzle of extra-virgin olive oil
  • salt and pepper, to taste


  1. Preheat oven to 400°F. Line a baking sheet with foil (or use a stone casserole dish). Place butternut squash cubes, red onion slices, and garlic cloves on baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss. Place in the oven and roast for 40-50 minutes, stirring halfway through, until squash is tender.
  2. Meanwhile, cook the orzo pasta. Bring water to a boil and stir in orzo. Cook for 10-12 minutes, or until orzo is tender. Drain orzo and put into a medium bowl.
  3. Chop roasted garlic and red onions. Add roasted butternut squash, garlic, and onions to orzo. Stir in spinach and dried cranberries. Drizzle with olive oil and season with salt and pepper. Stir once more. Serve warm or at room temperature.