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Roasted Vegetable Orzo Featuring Delicata Squash

Roasted Vegetable Orzo {Featuring Delicata Squash}

101 Cookbooks, lightly adapted
Anytime you can roast your vegetables before adding them to a dish means you have just insured yourself a wonderful flavor boost.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Pasta
Servings 4


  • 1 cup dry orzo cooked according to package instructions
  • 1 medium or 2 small delicata squash cut in half lengthwise, seeded and sliced into 1/4" thick half moons
  • 6-8 Brussels sprouts trimmed and cut in half
  • 6-8 small new potatoes cut in half or quartered
  • 1 cup cauliflower florets
  • 1 parsnip peeled and thin sliced
  • 2 handfuls of spinach leaves stems removed
  • 2-3 Tbl. olive oil
  • 1 sprig fresh thyme leaves only, chopped
  • 1/2 tsp. fresh oregano chopped
  • sea salt & freshly cracked pepper


  • Preheat oven to 400 degrees
  • Prepare orzo according to package instructions, then drizzle with olive oil, sea salt & peper, cover and reserve.
  • Prepare all vegetables, except spinach and toss in olive oil, herbs, salt & pepper. Spread in single layer on foil lined baking sheet coated with cooking spray. Bake for 30 - 40 minutes until veggies are tender and golden brown.
  • Meanwhile, spread spinach leaves on foil lined baking sheet coated with cooking spray, then lightly spray leaves. Bake on separate oven rack for last 10 minutes or until slightly crispy. They will continue to crisp as they cool.
  • Gently toss roasted veggies with orzo, sprinkle with crispy spinach leaves and freshly cracked pepper.