This roasted butternut squash orzo with crispy chickpeas is warm, cozy, and full of texture.
It’s the kind of recipe you make when you want something hearty but still feel-good.
The squash is caramelized and sweet, the chickpeas are crunchy and savory, and the orzo pulls it all together like a creamy little pasta hug.
Why I Love This Recipe
I made this for dinner on a chilly fall night and immediately added it to my regular rotation. The way the squash melts slightly into the orzo makes every bite creamy without needing dairy, and those crispy chickpeas? Game changer. This dish is satisfying and flavorful all on its own.
- Great balance of soft, creamy, and crunchy textures
- Naturally vegan and simple to make
- Perfect for meal prep or leftovers
- Feels fancy but takes very little effort
- Roasting brings out real depth of flavor
Makes: 4 servings
Total Time: 40 minutes
What You’ll Need
- 1 ½ cups butternut squash, peeled and cut into small cubes
- 1 tbsp olive oil (for squash)
- 1 tsp salt
- ½ tsp black pepper
- 1 15-oz can chickpeas, drained and rinsed
- 1 tbsp olive oil (for chickpeas)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 cup dry orzo
- 2 cups vegetable broth
- 1 tbsp olive oil (for orzo)
- 1 tsp fresh thyme leaves (optional)
- Zest of ½ a lemon (optional)
Ingredients
Pro Tips
- Cut the squash into evenly sized small cubes so they roast at the same rate
- Dry the chickpeas well before roasting for maximum crisp
- Stir the orzo occasionally while simmering to prevent sticking
- Add lemon zest at the end for brightness
- This also tastes great at room temperature
Tools Required
- Baking sheet
- Parchment paper
- Medium saucepan
- Strainer
- Wooden spoon
- Serving bowl
Substitutions and Variations
- Swap orzo for couscous or small pasta
- Add baby spinach or kale at the end for extra greens
- Use sweet potato instead of squash
- Add red pepper flakes for heat
- Stir in vegan feta for a tangy bite
Make Ahead Tips
- Roast the squash and chickpeas up to 3 days ahead and store in the fridge
- Cook the orzo the day before and reheat gently with a splash of broth
- This dish holds up great for lunch meal prep
Instructions
Step 1: Roast the Butternut Squash
Toss 1½ cups peeled and cubed butternut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread onto a parchment-lined baking sheet and roast at 425°F for 25 minutes, flipping halfway.
Step 2: Roast the Chickpeas
Pat 1 can (15 oz) of chickpeas dry with a clean towel. Toss with 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Spread onto another parchment-lined baking sheet and roast at 425°F for 25–30 minutes, shaking halfway.
Step 3: Cook the Orzo
In a saucepan, heat 1 tbsp olive oil over medium heat. Add 1 cup dry orzo and toast for 2–3 minutes, stirring often. Pour in 2 cups vegetable broth, bring to a boil, then lower heat and simmer for 8–10 minutes, stirring often, until orzo is tender and most of the broth is absorbed.
Step 4: Mix Everything Together
Once the orzo is done, stir in the roasted butternut squash and half of the crispy chickpeas. Mix gently so the squash breaks down just a little to coat the orzo. Top with remaining chickpeas, fresh thyme leaves, and lemon zest if using.
Step 5: Serve and Enjoy
Spoon into bowls and serve warm or at room temp. Crack more black pepper on top if you like. It’s cozy, balanced, and full of fall flavors.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave with a splash of broth or water to loosen it back up.
Macros Information (Per Serving)
- Calories: 410
- Protein: 13g
- Carbs: 54g
- Fat: 14g
- Fiber: 8g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Roasting the squash caramelizes its natural sugars and deepens flavor. The chickpeas turn crispy thanks to drying and oil coating before baking. Toasting orzo before cooking boosts its nutty flavor and keeps it from going mushy.
Common Mistakes
- Not drying the chickpeas — they won’t crisp up
- Cutting squash too large — it’ll roast unevenly
- Forgetting to stir the orzo while it simmers — it can stick or clump
- Using low-sodium broth without adjusting salt — dish can taste flat
- Mixing everything while too hot — chickpeas can lose their crunch
What to Serve With
- Side of garlicky sautéed greens
- A fresh cucumber and tomato salad
- Warm pita or crusty bread
- Balsamic roasted Brussels sprouts
- A drizzle of tahini or lemon dressing on top
FAQ
Can I use frozen squash?
Yes, just roast a few minutes longer until caramelized.
Is this gluten-free?
Use gluten-free orzo or a rice-shaped gluten-free pasta.
Can I skip the chickpeas?
You can, but they add great crunch. Toasted seeds or nuts work too.
Does it taste good cold?
Totally. It makes a great pasta salad-style lunch straight from the fridge.
How do I make it spicier?
Add red pepper flakes or a pinch of cayenne when roasting the squash or chickpeas.
Ready to Make It?
This roasted butternut squash orzo with crispy chickpeas is the cozy fall meal you didn’t know you needed. Give it a try and let me know how it turned out in the comments. Don’t forget to snap a pic and tag it — I’d love to see your version!