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Roasted Butternut Squash Orzo with golden butternut squash, chickpeas, feta, and olives.

Roasted Butternut Squash Orzo (With Chickpeas and Feta)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 pounds (900 g) 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
  • 1 cup (200 g) orzo

For the Sauce

  • 2 tablespoons extra virgin olive oil
  • ½ lemon zest and juice
  • 1 tablespoon mustard Dijon or yellow
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 clove garlic grated
  • ½ teaspoon salt or more to taste + black pepper
  • ⅓ cup (45 g) olives Kalamata, Castelvetrano, or Taggiasca – pitted
  • ½ cup (75 g) crumbled feta or more to taste
  • ¼ cup (1 handful) fresh parsley chopped

  • Roast the squash and chickpeas: Preheat the oven to 430°F (220°C).
    Peel and cut the butternut squash into small, even pieces. Add to a large sheet pan with 1 can chickpeas (drained and rinsed).
    Drizzle with 2 tablespoons extra virgin olive oil and season with 2 teaspoons smoked paprika, a good pinch of salt, and black pepper. Toss well and spread in a single layer.
    Roast for 25 to 30 minutes, until the squash is fork-tender and lightly caramelized.
    Step 1 Butternut squash and chickpeas roasted until golden and caramelized.
  • Make the dressing and cook the orzo: In a small bowl, whisk together 2 tablespoons extra virgin olive oil, zest and juice of ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 clove garlic (grated), ½ teaspoon salt, and black pepper.
    About 10 minutes before the squash is ready, cook 1 cup orzo in salted boiling water until al dente. Drain well, but don’t rinse.
    Step 2 Lemon mustard dressing in a glass bowl.
  • Toss everything together: Add the hot orzo directly to the sheet pan with the roasted squash and chickpeas.
    Add ⅓ cup olives, ½ cup crumbled feta, ¼ cup fresh parsley, and dressing. Gently toss everything right on the hot pan so the orzo picks up the roasted flavors and the feta softens slightly.
    Step 3 Hot orzo tossed with roasted squash, chickpeas, feta, and dressing.
  • Serve: Serve warm with an extra squeeze of lemon juice, more parsley, and crumbled feta.
    Taste and add more salt, pepper, or lemon juice if needed.
    Step 4 Roasted Butternut Squash Orzo finished with feta, parsley, and lemon.
Substitutions
  • Butternut squash → Sweet potato, pumpkin, or delicata squash.
  • Chickpeas → Cannellini beans or butter beans.
  • Extra virgin olive oil → Regular olive oil.
  • Smoked paprika → Sweet paprika.
  • Orzo → Whole-wheat orzo or another small pasta shape.
  • Lemon → Red wine vinegar.
  • Dijon mustard → Yellow or whole-grain mustard.
  • Honey → Maple syrup.
  • Dried oregano → Italian seasoning or dried thyme.
  • Garlic → Omit or use garlic-infused olive oil if tolerated.
  • Olives → Kalamata, Castelvetrano, or your favorite olives.
  • Feta → Goat cheese, grated Parmesan, or dairy-free feta.
  • Parsley → Basil, dill, or arugula.
 
Serving suggestions
  • Add protein: Top with rotisserie chicken, grilled chicken, shrimp, salmon, or Italian sausage.
  • For potlucks: Serve warm or at room temperature with extra lemon.
  • Meal prep: Portion into containers and freshen with lemon before serving.
  • For the holidays: Serve as a colorful fall side for Thanksgiving or Friendsgiving.
  • Add crunch: Top with walnuts, pecans, pumpkin seeds, or almonds.
 
Tips
  • Cut evenly: Small, similar-size squash cubes roast at the same rate.
  • Don’t crowd the pan: Give the squash and chickpeas room to brown.
  • Dry the chickpeas well: Less moisture means better roasting.
  • Roast until caramelized: Those browned squash edges add lots of flavor.
  • Keep orzo al dente: It softens slightly when tossed with the hot ingredients.
  • Don’t rinse the orzo: The starch helps the dressing cling.
  • Toss on the hot pan: The orzo picks up all those flavorful caramelized bits.
  • Add feta while hot: The heat softens it for a creamier finish.
  • Storage: Freshen leftovers with lemon juice and a drizzle of olive oil.
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