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Pumpkin season is officially here, and I’m always pretty excited about it. Pumpkin is one of those vegetables you can use in just about anything: soup, curry, casseroles, and, of course, this delicious pumpkin orzo.
Even better, this is one of those easy dinners that won’t leave you with a mountain of dishes afterward. Everything cooks in one pan. The pumpkin becomes tender, the orzo soaks up all that flavorful broth, and the spinach, feta, and fresh basil turn it into a deliciously creamy meal. And the best part? It’s ready in about 20 minutes!
Table of contents
Tip from Simone
Want to sneak in even more veggies? Add diced zucchini, mushrooms, or bell pepper along with the pumpkin. It’s a great way to use up whatever vegetables are hiding in your fridge, while adding another serving of veggies to your dinner.
If you want to make sure the pumpkin if cooked you can also use freezer pumpkin which always cooks faster. Perfect for this dish!
Recipe Ingredients
You only need a handful of ingredients to make this easy pumpkin orzo.
- Pumpkin – You’ll need about 14 oz (400 g) diced pumpkin. Butternut squash works really well here too and may be easier to find in US grocery stores. Pre-cut squash , and especially frozen, makes this recipe even quicker.
- Orzo – Orzo looks a little like rice, but it’s actually pasta. If you don’t have orzo, another small pasta shape will work. Just keep in mind that the cooking time and amount of broth may need to be adjusted.
- Italian seasoning – An easy way to add lots of flavor. You can also use a combination of dried oregano, thyme, and rosemary.
- Vegetable broth – Vegetable broth keeps this dish vegetarian, but you can use another broth if you prefer.
- Spinach – It may look like a lot when you add it to the pan, but spinach wilts down considerably. Kale or chopped Swiss chard are good substitutes, although they’ll take a little longer to cook.
- Feta – The salty feta is delicious with the sweetness of the pumpkin. Goat cheese is a great alternative.
- Parmesan cheese – Optional, but definitely delicious if you want to make the orzo extra savory.
- Fresh basil – Adds freshness right before serving. Fresh parsley works too.
- Olive oil, salt, and pepper – For cooking the pumpkin and seasoning the dish
How To Make Pumpkin Orzo
Step 1 – Cook the pumpkin
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced pumpkin and cook for about 10 minutes. The pumpkin should start to become tender but can still have a little bite to it.
Step 2 – Add the orzo
Add the orzo and Italian seasoning to the pumpkin and cook briefly, stirring everything together. Pour in the vegetable broth and stir well.
Step 3 – Add the spinach
Once the orzo is tender, add the spinach. Stir until completely wilted, then season with salt and black pepper to taste.
Step 4 – Season the dish
Add salt and pepper and serve the dish with the feta and fresh basil.
How to Store Pumpkin Orzo
Have leftovers? Let the orzo cool, then transfer it to an airtight container. Store it in the refrigerator for 2-3 days.
The pasta will continue to absorb liquid as it sits, so the orzo may be a little thicker the next day. Add a splash of water or vegetable broth when reheating to make it creamy again.
You can also freeze pumpkin orzo, although the texture of the pasta and pumpkin will be a little softer after thawing. Freeze in an airtight container for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
FAQ Pumpkin Orzo
Yes! Choose a small pasta shape with a similar cooking time. Depending on the pasta you use, you may need to add a little more or less broth.
No. The pumpkin cooks directly in the pan. Sautéing it first gives it time to soften, and then it continues cooking with the orzo. Just make sure you don’t cut the pumpkin into pieces that are too large. You can also go for frozen pumpkin which will cook faster and is ideal for this dish.
Absolutely. Even better, it will cook faster than fresh pumpkin plus also means less chopping time.
Absolutely. Kale, Swiss chard, or Tuscan kale are all good alternatives. Since these leafy greens are a little sturdier than spinach, add them earlier so they have enough time to soften.
Stir it regularly and keep the heat fairly low once the broth comes to a boil. If all the liquid has been absorbed but the orzo isn’t tender yet, simply add another splash of water or broth.
Yes. Use vegetable broth and replace the feta and Parmesan with your favorite plant-based alternatives, or leave the cheese out altogether. Toasted pine nuts or walnuts are also delicious on top and add a little extra crunch.
More orzo recipes
Orzo salad with grilled halloumi and green peas
White wine chicken with orzo from the Greek slow cooker
Recipe Card Pumpkin Orzo
Pumpkin Orzo with Spinach
Ingredients
- 1 tbsp olive oil
- 400 g pumpkin or butternut squash diced. (frozen pumpkin works particularly well in this recipe)
- 200 g orzo
- 1 tsp Italian seasoning
- 500 ml vegetable broth
- 150 g fresh spinach
- Salt and black pepper to taste
- 100 g feta cheese
- Parmesan cheese optional
- Fresh basil for serving
Instructions
- Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced pumpkin and cook for about 10 minutes. The pumpkin should be almost tender but still have a little bite.
- Add the orzo and Italian seasoning and cook for about a minute, stirring regularly. Pour in the vegetable broth and stir well.
- Bring everything to a boil, then reduce the heat. Let the orzo gently simmer for 7-10 minutes, stirring regularly, until the pasta is tender. If the mixture becomes too dry before the orzo is cooked, add a splash of extra broth or water.
- Add the spinach and stir until wilted. Season with salt and black pepper to taste.
- Crumble the feta over the pumpkin orzo. Finish with freshly grated Parmesan cheese, if using, and plenty of fresh basil. Serve immediately.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
