Roasted Butternut Squash Kale Orzo
on Nov 29, 2025
This post may contain affiliate links. Please read our disclosure policy.
This roasted butternut squash kale orzo is an easy vegetarian dinner recipe perfect for fall and winter. I toss the squash with a dried Italian seasoning blend before roasting it to give it lots of flavor. The orzo also has toasted breadcrumbs, garlic, sautéed kale, fresh lemon, walnuts and parmesan. Each bite of this easy pasta has zesty crunch to go with with the roasted squash.
Table of Contents
Why You’ll Love This Recipe
Roasted vegetables + pasta is a winning formula for fall-winter vegetarian dinners. All you have to do is roast the veggies in the oven, cook the pasta and include a few extras like cheese, breadcrumbs and greens to make it special.
Toasted breadcrumbs give the orzo and vegetables a touch of golden crunch. It’s simple because you can make them in the same skillet that you sauté the garlic and kale. This extra step is totally worth it.
Seasoning the butternut squash before it roasts is an easy way to add flavor to the vegetables and the overall pasta. I reach for my jar of Italian seasonings and sprinkle that on the squash with the usual salt, pepper and olive oil. This spice blend transforms the squash.
The Ingredients
This is what you need:
- Butternut squash: The recipe calls for a butternut squash that’s about 2-1/2 pounds, peeled and cut into 1/2-inch cubes. Pick one that doesn’t have any dents, bruises or soft spots. You can buy squash that’s already cut if you are looking for a shortcut.
- Orzo is small rice-shaped pasta. If you prefer something bigger, I would recommend orecchiette because it will scoop up the squash. You will need 8 ounces.
- Kale: Curly kale or lacinato kale will work. Tear the leaves off the thick stems and chop them.
- Garlic: The recipe calls for 2 minced garlic cloves. Italian seasoning blends usually have garlic, so the amount of fresh garlic works in the recipe.
- Parmesan cheese adds umami flavor. If you want the recipe to be vegan, then leave it out or use a plant-based, dairy-free version instead. You can finish the pasta with nutritional yeast.
- Panko breadcrumbs: These Japanese-style breadcrumbs add wonderful crunch, and they toast quickly in a skillet on the stove.
- Walnuts: Always toast your nuts to bring out their nutty flavor. You can do this on a sheet pan in a 350-degree F for 5-7 minutes.
- Lemon: I squeeze in fresh lemon juice with the kale to add brightness.
- Italian seasonings, red pepper flakes, kosher salt & black pepper: Italian seasoning has dried basil, oregano, thyme, garlic, black pepper, tarragon, chives and sometimes rosemary. You will need salt and pepper for the squash and the breadcrumbs. I also season the breadcrumbs with red pepper flakes.
- Parsley: I finish the pasta with chopped fresh herbs.
- Olive oil: Use high-quality extra virgin olive oil for the best taste.
How To Make This Roasted Butternut Squash Kale Orzo
Preheat the oven to 400 degrees F.
1. Prep the butternut squash. Toss the cubed squash with oil, Italian seasonings, red pepper flakes, salt and pepper. Arrange the squash in a single layer on a baking sheet.
2. Roast the squash. Give it 25-30 minutes until it’s tender and lightly browned on the edges.
3. Cook the orzo in a pot of salted boiling water until al dente according to package directions.
4. Toast the breadcrumbs. Over medium heat, warm the oil in a large skillet. Add the breadcrumbs and give them 2-3 minutes to brown. Stir in the garlic, salt and pepper. Everything will become fragrant in about 30 seconds.
5. And the kale and lemon juice. Sauté the kale giving the leaves 2-3 minutes to soften.
6. Stir the orzo, roasted squash, parmesan and parsley into the kale. Everything will need a minute or so to warm. Spoon onto serving dishes or plates and top with additional Parmesan and parsley.
Serving
This roasted vegetable orzo is a great vegetarian main dish during the fall and winter months. You can serve it with a lemon arugula salad, a classic house salad or an Italian chopped salad for dinner.
Leftovers & Storage
You can store leftover orzo in an airtight container in the fridge up to 3 days. Reheat it in the microwave. The orzo and breadcrumbs will soften and lose some of their al dente bite and crunch. I also like eating leftovers cold as a pasta salad and stir in baby arugula and spinach with a splash of vinaigrette.
More Butternut Squash Recipes
Baked Barley Butternut Squash Risotto
Roasted Butternut Squash Broccoli Orzo
Butternut Squash Apple Soup
Spicy Butternut Squash Soup
Roasted Butternut Squash Kale Salad
Butternut Squash Black Bean Quinoa
Roasted Cauliflower & Butternut Squash Quinoa
Butternut Squash Gnocchi
If you’re a fan of easy pasta dinners, check out my seasonal pasta guide for spring, summer, winter and fall inspiration. Also, if you love veggies, don’t miss my roasted vegetable recipe guide.
Roasted Butternut Squash Kale Orzo
Ingredients
For butternut squash
- 1 medium butternut squash (about 2-1/2 pounds), peeled and diced 1/2-inch
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasonings
- PInch of red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For orzo
- 1 cup orzo
- 3 tablespoons olive oil
- 1/4 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups chopped kale leaves
- 1 lemon, juice
- 1/4 cup grated parmesan plus more for serving
- 1/4 cup chopped toasted walnuts
- 2 tablespoons chopped parsley plus more for serving
Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the squash with 1 tablespoon olive oil, Italian seasonings, red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them in a single layer across the pan.
- Roast the squash for 25-30 minutes until it is lightly browned on the edges and tender in the middle.
- Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
- Heat 3 tablespoons olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Continue cooking for 30 seconds until fragrant.
- Add the kale and lemon juice and sauté until the kale has wilted, about 2-3 minutes.
- Stir the orzo, roasted squash, parmesan and parsley into the kale and allow a couple minutes to combine everything and for it to warm.
- Garnish with additional cheese and herbs when you serve it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
