Time for your new meatless fave!

It’s squash season! Which means I’ve been coming up with as many ideas as possible to use up my different varieties of squash- acorn, butternut, delicata, honeynut, I love them all.

This recipe is wildly simple but packs some great flavor. Plus it’s loaded with fiber, plant-based protein and lots of nutrients from the colorful veggies. Make sure to tag me on Instagram if you make it!

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Fall Vegetable Orzo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 45 servings 1x


A delicious way to use your fall produce, this easy weeknight meal is balanced, filling and a fantastic vegetarian main!


  • 1 tablespoon extra virgin olive oil
  • 8oz baby bella mushrooms, sliced
  • 2 small or 1 medium butternut squash, cubed
  • 1 sweet onion, sliced
  • 4 cloves garlic, roughly chopped
  • 1 can garbanzo beans, drained and rinsed
  • 1 cup dry orzo
  • 1/2 teaspoon each kosher salt, cracked pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 2.5 cups vegetable broth
  • 6oz spinach, roughly chopped
  • 3oz parmesan, freshly grated
  • pine nuts, for serving (optional)


Heat olive oil in a large, heavy bottomed dutch oven or pot over medium heat. Add the onions and garlic and cook until translucent and softened, about 5 minutes. Add the squash and mushrooms and cook another 5 minutes, until mushrooms have released most of their moisture and are beginning to caramelize and squash is softened, about 5 minutes. Season with salt, pepper, nutmeg and oregano. Toss to coat veggies in seasonings.

Add the chickpeas and orzo and toss. Pour in the vegetable broth, bring to a boil and then reduce to a simmer. Cover and let simmer for 15 minutes. If the mixture is still wet, let cook a few additional minutes with the lid off. If the orzo is not fully cooked, continue cooking for 2-3 minutes with the lid on.

Add the spinach and parmesan, tossing to combine. Toss with additional salt and pepper, to taste. Top with pine nuts and serve warm.


Make it vegan: leave out the parmesan or use a dairy free alternative

Make it gluten free: use GF orzo or alternate gluten free small-shaped pasta.

This recipe is slightly adapted from How Sweet Eats