This one’s a fall favorite around here. It’s cozy and filling, but still feels fresh.
You’ve got creamy orzo swirled with sweet roasted butternut squash and wilted spinach, all finished off with a good handful of crispy chickpeas on top — not mixed in — so they stay crunchy.
And the best part? You roast the squash and chickpeas at the same time, on the same pan.
Why I Love This Recipe
I threw this together one Sunday using pantry staples and the last half of a butternut squash. It turned out so good, it became one of my “go-to” meals. There’s just something satisfying about the mix of creamy, crunchy, and roasted.
- Chickpeas stay crunchy because they go on top, not mixed in
- You roast everything together on one pan — no extra mess
- Feels hearty without being heavy
- Comes together fast but feels a little fancy
- Great for meal prep or feeding a group
Servings and Time
Serves: 4
Total Time: 45 minutes
What You’ll Need
- 1 cup uncooked orzo
- 2 cups butternut squash, peeled and diced into ½-inch cubes
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 cups baby spinach
- ¼ cup grated parmesan cheese
- 1 tsp smoked paprika
- ½ tsp salt (plus more for seasoning)
- ½ tsp black pepper
- ½ tsp dried thyme (or a few sprigs fresh)
- Juice of ½ lemon
- Optional: red pepper flakes for heat
Pro Tips
- Pat the chickpeas dry really well — moisture is the enemy of crisp
- Don’t mix the chickpeas in — they stay crunchy longer as a topping
- Use a big baking sheet so squash and chickpeas both roast, not steam
- Stir your orzo often to keep it from sticking while cooking
- Fresh lemon juice and good parmesan make a big flavor difference
Tools Required
- Medium pot for boiling orzo
- Large baking sheet
- Large skillet or sauté pan
- Knife and cutting board
- Colander
- Wooden spoon or spatula
Substitutions and Variations
- Swap the squash for sweet potato
- Use kale instead of spinach (just sauté a little longer)
- Make it vegan with plant-based butter and cheese
- Add goat cheese or feta instead of parmesan
- Spice it up with extra red pepper flakes or chili crisp on top
Make Ahead Tips
You can roast the squash and chickpeas ahead of time and store them separately. Reheat the squash with the orzo, and pop the chickpeas in a 400°F oven for 5–8 minutes to bring back the crisp.
Step-by-Step Instructions
Step 1: Roast the Butternut Squash and Chickpeas
Preheat oven to 425°F. On a large baking sheet, add 2 cups diced butternut squash to one side and 1 can chickpeas (drained, rinsed, and patted dry) to the other. Toss squash with 1 tbsp olive oil, ¼ tsp salt, ¼ tsp black pepper, and ¼ tsp dried thyme. Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, ¼ tsp salt, and ¼ tsp black pepper. Spread both in single layers, keeping them separate. Roast for 25–30 minutes, flipping each halfway through.
Step 2: Boil the Orzo
While the veggies roast, bring a medium pot of salted water to a boil. Add 1 cup orzo and cook for 8–10 minutes until al dente. Stir often to prevent sticking. Drain and set aside.
Step 3: Sauté Garlic and Spinach
In a large skillet over medium heat, melt 1 tbsp butter. Add 2 cloves minced garlic and cook for 30 seconds until fragrant. Add 2 cups baby spinach and stir until wilted, about 1–2 minutes.
Step 4: Blend the Roasted Butternut Squash
Transfer all the roasted squash to a blender. Add ¼ cup reserved pasta water and blend until completely smooth. The result should be thick, velvety, and golden.
Step 5: Combine Orzo and Squash
Add cooked orzo to the skillet with spinach. Stir in the roasted butternut squash, juice of ½ lemon, and ¼ cup grated parmesan. Mix gently until creamy and heated through. Taste and adjust salt and pepper if needed.
Step 6: Serve and Top with Crispy Chickpeas
Spoon orzo mixture into shallow bowls. Top each with a generous handful of crispy roasted chickpeas. Sprinkle with extra parmesan, thyme, and red pepper flakes if you want some kick.
Leftovers and Storage
Store the orzo mixture and chickpeas separately. The orzo will keep for 3–4 days in the fridge. Reheat in the microwave or on the stove with a splash of water. Re-crisp the chickpeas in a hot oven for 5–8 minutes before serving again.
Why This Recipe Works (Quick Science)
Roasting the squash caramelizes its natural sugars, giving it that sweet, nutty flavor. Drying the chickpeas before roasting lets the moisture evaporate, so they crisp up beautifully. Orzo, stirred with butter and parmesan, creates a creamy, risotto-like base without needing cream.
Common Mistakes
- Not drying the chickpeas enough — soggy chickpeas every time
- Overcrowding the baking sheet — everything steams instead of roasts
- Overcooking the spinach — just wilt it lightly
- Stirring chickpeas into the orzo — they’ll go soft fast
What to Serve With
- Arugula salad with lemon vinaigrette
- Roasted green beans or Brussels sprouts
- Warm sourdough or garlic toast
- A glass of chilled white wine or sparkling water with lemon
FAQ
Can I roast the chickpeas and squash together?
Yes — same temp and time, just keep them separated and spaced out.
Can I make this vegan?
Yep! Use olive oil instead of butter, and vegan parmesan.
Can I use frozen butternut squash?
Yes — just thaw and pat dry before roasting.
What can I use instead of orzo?
Try couscous, farro, or a small pasta like ditalini.
Can I prep this ahead?
Totally — just keep chickpeas separate and re-crisp before serving.