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Roasted Butternut Squash Orzo with Chickpeas and Feta Recipe

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4 from 2 reviews

A vibrant and satisfying vegetarian dish featuring roasted butternut squash and chickpeas combined with tender orzo pasta, Kalamata olives, and tangy crumbled feta. Enhanced with a zesty lemon-mustard dressing and aromatic herbs, this warm, comforting recipe is perfect for an easy weeknight dinner or a flavorful side dish.

Ingredients

Roasted Vegetables

  • 2 pounds butternut squash (about 1 medium, peeled, seeded, and cut into dice)
  • 1 can chickpeas (15 oz / 400 g can – drained and rinsed)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika
  • Salt and black pepper, to taste

Dressing

  • ½ lemon (zest and juice)
  • 1 tablespoon mustard (Dijon or yellow)
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 clove garlic (grated)
  • Salt and black pepper, to taste (½ teaspoon salt recommended)
  • 2 tablespoons extra virgin olive oil

Additional Ingredients

  • 1 cup orzo
  • ⅓ cup olives (Kalamata, Castelvetrano, or Taggiasca – pitted)
  • ½ cup crumbled feta (or more to taste)
  • ¼ cup fresh parsley (chopped)

Instructions

  1. Roast the squash and chickpeas: Preheat the oven to 430°F (220°C). Peel and cut the butternut squash into small, even pieces. Place the diced squash and drained, rinsed chickpeas on a large sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with 2 teaspoons smoked paprika, salt, and black pepper. Toss well to coat everything evenly and spread the mixture in a single layer. Roast for 25 to 30 minutes, until the squash is fork-tender and lightly caramelized.
  2. Make the dressing and cook the orzo: In a small bowl, whisk together the zest and juice of half a lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 grated garlic clove, 2 tablespoons olive oil, and salt and black pepper to taste (about ½ teaspoon salt). About 10 minutes before the squash is ready, bring a pot of salted water to a boil and cook 1 cup of orzo until al dente, approximately 8-10 minutes. Drain the orzo well without rinsing, to keep the starch that will help bind the dish.
  3. Toss everything together: Add the hot cooked orzo directly to the sheet pan with roasted squash and chickpeas. Add ⅓ cup pitted olives, ½ cup crumbled feta, ¼ cup chopped fresh parsley, and the prepared lemon-mustard dressing. Gently toss everything on the hot pan, allowing the orzo to absorb the flavors and the feta to soften slightly.
  4. Serve: Serve the dish warm, garnished with an extra squeeze of lemon juice, additional fresh parsley, and more crumbled feta if desired. Taste and season with extra salt, black pepper, or lemon juice as needed before serving.

Notes

  • You can use any type of olives you prefer; Kalamata adds a nice briny flavor.
  • For a vegan version, omit feta or replace with a plant-based cheese alternative.
  • If you don’t have smoked paprika, regular paprika or a pinch of cayenne can be used for a bit of heat.
  • Ensure the butternut squash pieces are cut evenly for uniform roasting.
  • Serve this dish immediately for the best texture, as orzo can absorb liquids and dry out if left too long.

Find it online: https://yumntasty.com/roasted-butternut-squash-orzo-with-chickpeas-and-feta-recipe/