Orzo with Roasted Butternut Squash and Spinach
A vibrant and comforting dish that beautifully balances roasted butternut squash with fresh spinach, creating a wholesome, quick meal perfect for chilly evenings.
Servings: 4 servings
Calories: 375kcal
Ingredients
Main Ingredients
- 1 cup orzo pasta The tiny, rice-shaped pasta.
- 2 cups butternut squash, cubed Sweet and creamy.
- 2 tablespoons olive oil For roasting the squash.
- 3 cups fresh spinach Bright and nutritious greens.
- 1/2 cup grated Parmesan cheese Enhances flavor profile.
- 1 tablespoon fresh thyme (optional) Brings earthiness.
- Salt and freshly ground black pepper, to taste Essential seasonings.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, prepare the orzo pasta according to the package instructions. Drain and set aside.
- In a large pan over medium heat, sauté the fresh spinach until wilted, about a few minutes.
- In a serving bowl, combine the cooked orzo, roasted squash, and sautéed spinach. Mix in Parmesan cheese and thyme, then season with salt and pepper.
Notes
For crispy squash, ensure pieces are not crowded. Experiment with herbs like rosemary if thyme is unavailable. Adding grilled chicken or chickpeas provides extra protein. Use feta or goat cheese for a twist.