21 Flavorful Cozy Fall Orzo Recipes for Every Taste

As the leaves turn golden and the air becomes crisp, it’s the perfect time to embrace the cozy flavors of fall.

Orzo, with its tender, rice-like texture, makes an excellent base for hearty, flavorful autumn dishes.

From roasted vegetables to creamy pumpkin sauces, savory sausage, and sweet-tart fruits, these 21 fall orzo recipes capture the essence of the season.

Whether you’re looking for a comforting weeknight dinner, a festive side dish, or a vegetarian-friendly main, this collection offers something for every palate.

Get ready to savor the warm spices, seasonal produce, and rich textures that make fall cooking so special.

21 Flavorful Cozy Fall Orzo Recipes for Every Taste

Fall is the perfect season to experiment with hearty, flavorful ingredients, and orzo provides a versatile canvas for creating unforgettable dishes.

From roasted vegetables and creamy pumpkin sauces to sweet apples, cranberries, and savory meats, these 21 recipes bring the essence of autumn to your table.

Whether you’re hosting friends, preparing a weeknight dinner, or simply craving the flavors of the season, these fall orzo recipes are sure to delight.

Embrace the comfort and creativity of fall cooking, and let orzo take center stage in your seasonal meals.

Autumn Harvest Orzo Salad

This Autumn Harvest Orzo Salad is a celebration of fall flavors, combining tender orzo pasta with roasted butternut squash, crisp apples, toasted pecans, and a hint of tangy feta.

Drizzled with a maple-balsamic dressing, it’s perfect as a side dish for cozy dinners or a hearty lunch on its own.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups butternut squash, peeled and diced
• 1 apple, diced (Honeycrisp works best)
• ¼ cup toasted pecans, roughly chopped
• ¼ cup crumbled feta cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, pepper, and half of the thyme. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. Meanwhile, cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop cooking.
3. In a small bowl, whisk together the remaining olive oil, maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
4. In a large mixing bowl, combine the cooked orzo, roasted squash, diced apple, and toasted pecans. Drizzle with the dressing and toss gently to coat evenly.
5. Top with crumbled feta and remaining thyme leaves. Serve warm or chilled.

This salad balances the natural sweetness of fall produce with the nutty richness of orzo and pecans, making it a versatile dish that can accompany meats or shine as a vegetarian main.

Creamy Pumpkin Orzo with Sage

Creamy Pumpkin Orzo with Sage is a comforting, velvety pasta dish that embodies the essence of fall.

Pumpkin puree creates a luscious sauce infused with garlic and fresh sage, while Parmesan adds a savory depth.

It’s ideal for weeknight dinners or a cozy autumn gathering.

Ingredients:

• 1 ½ cups orzo pasta
• 1 cup pumpkin puree (canned or roasted fresh pumpkin)
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• ½ cup grated Parmesan cheese
• 1 cup vegetable or chicken broth
• ½ cup heavy cream or coconut cream for dairy-free
• 1 tsp fresh sage, finely chopped
• Salt and pepper, to taste
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. Cook orzo according to package instructions in salted water until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter and sauté garlic and sage for 1–2 minutes until fragrant.
3. Stir in pumpkin puree, broth, and cream, bringing the mixture to a gentle simmer. Cook for 5–7 minutes until slightly thickened.
4. Add the cooked orzo to the skillet and stir to coat the pasta in the pumpkin sauce. Mix in Parmesan cheese, adjusting seasoning with salt and pepper.
5. Serve immediately, garnished with additional sage and optional toasted pumpkin seeds for crunch.

Rich, creamy, and comforting, this pumpkin orzo dish is a celebration of fall in every bite.

Its velvety texture and aromatic sage make it an unforgettable seasonal favorite.

Autumn Roasted Veggie Orzo

Autumn Roasted Veggie Orzo is a vibrant, hearty dish packed with roasted seasonal vegetables like carrots, Brussels sprouts, and sweet potatoes.

Tossed with orzo, olive oil, and fresh herbs, this recipe is perfect as a standalone vegetarian meal or a side dish for roasted meats.

Ingredients:

• 1 ½ cups orzo pasta
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 cup sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• ¼ cup grated Pecorino Romano or Parmesan cheese
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts, carrots, and sweet potatoes with olive oil, rosemary, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
2. Cook orzo according to package directions. Drain and return to the pot.
3. Add roasted vegetables to the orzo, drizzle with lemon juice, and toss gently to combine. Adjust seasoning as needed.
4. Sprinkle with grated Pecorino Romano or Parmesan cheese and serve warm.

This colorful orzo dish captures the earthy flavors of fall vegetables while providing a satisfying, wholesome meal.

Its simplicity and freshness make it a perfect addition to any autumn table.

Maple Roasted Butternut Orzo

Maple Roasted Butternut Orzo brings together sweet, caramelized butternut squash, nutty orzo, and the warmth of autumn spices.

A drizzle of maple syrup and a sprinkle of toasted walnuts create a dish that’s both comforting and elegant.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• ½ tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper, to taste
• ¼ cup toasted walnuts, chopped
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. Cook orzo according to package instructions. Drain and return to the pot.
3. Add roasted squash and toss gently with the orzo. Sprinkle toasted walnuts and chopped parsley on top before serving.

The sweet, spiced squash combined with tender orzo and crunchy walnuts makes this a standout fall side dish or vegetarian main that’s sure to impress.

Autumn Mushroom and Spinach Orzo

Autumn Mushroom and Spinach Orzo is earthy, hearty, and packed with seasonal flavors.

Sautéed mushrooms, garlic, and fresh spinach are combined with orzo and finished with a splash of cream and Parmesan for a cozy, satisfying fall meal.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups mixed mushrooms (cremini, shiitake, or button), sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup vegetable broth
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp fresh thyme

Instructions:

1. Cook orzo according to package directions, drain, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, sautéing until mushrooms are tender and golden brown, about 5–7 minutes.
3. Pour in vegetable broth and add spinach, stirring until wilted.
4. Add cooked orzo to the skillet and toss to combine. Sprinkle with Parmesan, thyme, salt, and pepper. Serve warm.

Earthy mushrooms, tender spinach, and creamy orzo create a harmonious fall dish that’s simple to make yet feels indulgent and comforting.

Cranberry Walnut Fall Orzo

Cranberry Walnut Fall Orzo is a festive, colorful side dish perfect for autumn dinners.

Sweet-tart dried cranberries, crunchy walnuts, and sautéed shallots combine with fluffy orzo and a hint of orange zest for a lively, flavorful dish.

Ingredients:

• 1 ½ cups orzo pasta
• ½ cup dried cranberries
• ¼ cup walnuts, toasted and chopped
• 1 small shallot, finely chopped
• 2 tbsp olive oil
• Zest of 1 orange
• ½ tsp cinnamon
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add shallots and sauté until soft and fragrant, about 2–3 minutes.
3. Add cranberries, walnuts, orange zest, and cinnamon. Cook for another 2 minutes, stirring gently.
4. Toss the orzo with the cranberry mixture and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

This dish’s bright flavors, textures, and warm spices make it an ideal fall side dish, complementing roasted meats or standing alone as a festive vegetarian option.

Sausage and Butternut Squash Orzo

Sausage and Butternut Squash Orzo is a hearty, savory fall dish combining spicy Italian sausage with sweet roasted butternut squash and tender orzo.

Perfect for cozy dinners, this recipe balances rich, smoky flavors with autumnal sweetness.

Ingredients:

• 1 ½ cups orzo pasta
• 2 Italian sausages, casings removed
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ tsp dried sage
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook orzo according to package directions. Drain and set aside.
3. In a skillet, cook sausage over medium heat, breaking it up into crumbles. Add onion and garlic, sauté until translucent.
4. Stir in roasted squash, sage, and cooked orzo. Adjust seasoning with salt and pepper.
5. Serve warm, sprinkled with Parmesan and fresh parsley.

This dish combines sweet, savory, and slightly spicy elements, making it a satisfying fall meal that is both comforting and flavorful.

Roasted Root Vegetable Orzo

Roasted Root Vegetable Orzo highlights the earthy flavors of fall with a medley of roasted carrots, parsnips, and beets tossed with orzo, fresh herbs, and a light lemon vinaigrette.

Ingredients:

• 1 ½ cups orzo pasta
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 1 cup beets, diced
• 2 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 425°F (220°C). Toss root vegetables with olive oil, rosemary, thyme, salt, and pepper. Roast for 30–35 minutes until tender.
2. Cook orzo according to package directions, drain, and transfer to a large bowl.
3. Toss roasted vegetables with orzo, drizzle with lemon juice, and adjust seasoning. Garnish with fresh parsley.

The natural sweetness of roasted root vegetables paired with nutty orzo and fresh herbs creates a colorful, flavorful fall side dish.

Spinach, Apple, and Goat Cheese Orzo

Spinach, Apple, and Goat Cheese Orzo combines the crisp sweetness of apples with tender spinach, creamy goat cheese, and orzo for a light yet indulgent fall dish.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups fresh spinach
• 1 apple, diced
• ¼ cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper, to taste
• 2 tbsp toasted pecans (optional)

Instructions:

1. Cook orzo according to package directions, drain, and set aside.
2. In a skillet, heat olive oil over medium heat. Add apples and sauté 3–4 minutes until slightly softened.
3. Add spinach and cook until wilted.
4. Toss with cooked orzo, sprinkle with goat cheese and pecans, season with salt, pepper, and thyme. Serve warm.

This dish delivers a delightful contrast of sweet, savory, and creamy flavors, perfect as a fall-inspired side or vegetarian main.

Cranberry Chicken Orzo

Cranberry Chicken Orzo is a flavorful autumn dish featuring tender chicken, tart dried cranberries, and orzo tossed with a light citrus-herb dressing.

It’s festive, vibrant, and perfect for weeknight meals or entertaining.

Ingredients:

• 1 ½ cups orzo pasta
• 2 chicken breasts, cooked and diced
• ½ cup dried cranberries
• 2 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• 2 tbsp orange juice
• 1 tsp orange zest
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Cook orzo according to package directions and drain.
2. In a skillet, combine olive oil, chicken, cranberries, rosemary, orange juice, and zest. Cook for 2–3 minutes until heated through.
3. Toss with cooked orzo and season with salt and pepper. Garnish with fresh parsley.

Sweet cranberries and aromatic herbs complement tender chicken and orzo, making this dish a delightful autumn centerpiece.

Pumpkin Sage Orzo with Pecans

Pumpkin Sage Orzo with Pecans is a creamy, comforting fall dish with a nutty crunch.

Pumpkin puree, fresh sage, and roasted pecans create a warm, aromatic meal perfect for chilly autumn evenings.

Ingredients:

• 1 ½ cups orzo pasta
• 1 cup pumpkin puree
• 2 cloves garlic, minced
• 2 tbsp butter or olive oil
• ½ cup vegetable broth
• ¼ cup grated Parmesan cheese
• 1 tsp fresh sage, chopped
• ¼ cup toasted pecans
• Salt and pepper, to taste

Instructions:

1. Cook orzo according to package instructions and set aside.
2. In a skillet, melt butter or heat olive oil. Sauté garlic and sage until fragrant.
3. Stir in pumpkin puree and broth, cooking 5 minutes until thickened.
4. Add orzo and Parmesan cheese, stirring to combine. Top with toasted pecans.

The creamy pumpkin sauce, fragrant sage, and crunchy pecans make this dish a cozy and elegant fall meal.

Roasted Brussels Sprout and Bacon Orzo

Roasted Brussels Sprout and Bacon Orzo combines crispy bacon, caramelized Brussels sprouts, and tender orzo for a savory, indulgent fall dish.

It’s smoky, hearty, and perfect as a side or main.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Cook orzo according to package directions, drain, and set aside.
3. In a skillet, cook bacon until crisp. Add onion and sauté until soft.
4. Combine roasted Brussels sprouts, bacon mixture, and orzo in a large bowl. Sprinkle with Parmesan and serve warm.

The combination of crispy bacon, roasted Brussels sprouts, and cheesy orzo delivers a savory, hearty dish that celebrates the flavors of fall.

Butternut Squash, Kale, and Goat Cheese Orzo

This Butternut Squash, Kale, and Goat Cheese Orzo is a hearty, nutrient-packed fall dish.

Sweet roasted squash, earthy kale, and creamy goat cheese combine with tender orzo for a cozy, satisfying meal.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups butternut squash, cubed
• 2 cups kale, chopped
• ¼ cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, pepper, and thyme. Roast for 25–30 minutes until tender.
2. Cook orzo according to package directions, drain, and set aside.
3. Sauté kale in a skillet with a little olive oil until wilted.
4. Toss roasted squash, sautéed kale, and orzo together. Top with goat cheese before serving.

A flavorful blend of sweet, earthy, and creamy elements makes this dish a wholesome, vibrant fall option.

Roasted Pear and Blue Cheese Orzo

Roasted Pear and Blue Cheese Orzo offers a sweet and savory combination that is perfect for fall.

Juicy pears, tangy blue cheese, and toasted walnuts enhance tender orzo for an elegant side or light main.

Ingredients:

• 1 ½ cups orzo pasta
• 2 ripe pears, sliced
• ¼ cup crumbled blue cheese
• 2 tbsp walnuts, toasted and chopped
• 2 tbsp olive oil
• 1 tsp fresh rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, rosemary, salt, and pepper. Roast for 15–20 minutes until caramelized.
2. Cook orzo according to package directions, drain, and place in a serving bowl.
3. Toss roasted pears with orzo, sprinkle blue cheese and toasted walnuts on top. Serve warm.

The sweet, savory, and nutty flavors come together beautifully, making this orzo dish a standout for fall entertaining.

Harvest Vegetable Orzo Soup

Harvest Vegetable Orzo Soup is a comforting fall soup packed with seasonal vegetables, tender orzo, and aromatic herbs.

Perfect for cozy evenings, it’s both hearty and nourishing.

Ingredients:

• 1 ½ cups orzo pasta
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup butternut squash, cubed
• 6 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp fresh rosemary
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté garlic, carrots, and celery for 3–4 minutes.
2. Add butternut squash, broth, thyme, and rosemary. Bring to a boil, then simmer 15 minutes until vegetables are tender.
3. Stir in orzo and cook 8–10 minutes until tender. Adjust seasoning with salt and pepper.
4. Serve warm with a drizzle of olive oil or a sprinkle of Parmesan.

This soup is full of fall flavors, hearty vegetables, and comforting orzo, making it a perfect addition to autumn meals.

Autumn Roasted Cauliflower Orzo

Autumn Roasted Cauliflower Orzo features caramelized cauliflower, garlic, and fresh herbs tossed with orzo.

The nutty flavor of roasted cauliflower pairs beautifully with tender pasta for a simple yet flavorful fall side dish.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups cauliflower florets
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper, to taste
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, garlic, thyme, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Cook orzo according to package instructions, drain, and place in a serving bowl.
3. Toss roasted cauliflower with orzo and sprinkle with Parmesan before serving.

Earthy, roasted cauliflower combined with tender orzo and fresh herbs creates a simple, flavorful dish that epitomizes fall.

Sweet Potato, Bacon, and Sage Orzo

Sweet Potato, Bacon, and Sage Orzo combines caramelized sweet potatoes, crispy bacon, and aromatic sage for a savory, hearty fall pasta dish.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups sweet potatoes, cubed
• 4 slices bacon, chopped
• 1 tsp fresh sage, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook orzo according to package directions, drain, and set aside.
3. Cook bacon until crisp in a skillet, then stir in sage.
4. Toss roasted sweet potatoes, bacon, sage, and orzo together. Sprinkle with Parmesan before serving.

This dish is a satisfying combination of sweet, savory, and herbaceous flavors, perfect for a hearty fall meal.

Caramelized Onion and Butternut Squash Orzo

Caramelized Onion and Butternut Squash Orzo is a flavorful fall side or main dish.

Sweet onions, roasted butternut squash, and fresh herbs complement the tender pasta, creating a warm and comforting dish.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups butternut squash, cubed
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a skillet, heat remaining olive oil and slowly caramelize onions over medium-low heat, 15–20 minutes.
3. Cook orzo according to package instructions, drain, and combine with roasted squash and caramelized onions. Sprinkle with thyme and Parmesan before serving.

The sweetness of caramelized onions paired with roasted squash makes this orzo dish a cozy, elegant addition to any fall table.

Autumn Sausage and Apple Orzo

Autumn Sausage and Apple Orzo is a savory-sweet fall dish featuring lightly spiced sausage, tender orzo, and crisp, caramelized apples.

It’s perfect for a cozy dinner or festive seasonal gathering.

Ingredients:

• 1 ½ cups orzo pasta
• 2 Italian sausages, casings removed
• 1 apple, diced (Honeycrisp or Fuji)
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook orzo according to package instructions, drain, and set aside.
2. In a skillet, heat olive oil over medium heat. Cook sausage until browned, breaking it into small pieces. Add onion and sauté until translucent.
3. Stir in diced apple and sage, cooking 3–4 minutes until apples soften slightly.
4. Toss the sausage-apple mixture with the cooked orzo. Season with salt and pepper and top with Parmesan before serving.

The combination of sweet apples, savory sausage, and aromatic sage creates a comforting fall dish perfect for any dinner table.

Roasted Beet and Walnut Orzo

Roasted Beet and Walnut Orzo is a vibrant, earthy fall dish.

Sweet roasted beets and crunchy toasted walnuts paired with tender orzo create a visually stunning and flavorful side or main.

Ingredients:

• 1 ½ cups orzo pasta
• 2 medium beets, peeled and diced
• ¼ cup walnuts, toasted and chopped
• 2 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• 2 tbsp crumbled goat cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, thyme, salt, and pepper. Roast for 30–35 minutes until tender.
2. Cook orzo according to package instructions, drain, and place in a large bowl.
3. Toss roasted beets and toasted walnuts with the orzo. Sprinkle with goat cheese if desired and serve warm.

Sweet, earthy beets and crunchy walnuts make this orzo dish a festive, colorful, and satisfying fall recipe.

Butternut Squash, Spinach, and Cranberry Orzo

Butternut Squash, Spinach, and Cranberry Orzo combines roasted squash, fresh spinach, and tart cranberries for a sweet-and-savory fall dish.

It’s bright, flavorful, and perfect as a main or side.

Ingredients:

• 1 ½ cups orzo pasta
• 2 cups butternut squash, cubed
• 2 cups fresh spinach
• ½ cup dried cranberries
• 2 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• ¼ cup toasted pecans

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, rosemary, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook orzo according to package directions, drain, and set aside.
3. In a skillet, wilt the spinach over medium heat. Add roasted squash, cranberries, and cooked orzo, tossing gently to combine.
4. Sprinkle with toasted pecans and serve warm.

This dish balances sweet, savory, and nutty flavors beautifully, capturing the essence of fall in a colorful and nourishing orzo recipe.