Description
This Orzo with Roasted Butternut Squash and Spinach recipe is a delightful dish that combines the sweetness of roasted butternut squash with the earthy flavors of spinach, all tossed with orzo pasta and Parmesan cheese for a satisfying meal.
Ingredients
Scale
Butternut Squash:
- 1 pound butternut squash, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Orzo:
- 12 ounces orzo pasta
Spinach Mixture:
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- juice of 1/2 lemon
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt, pepper, and thyme. Roast for 25 to 30 minutes, tossing halfway, until tender and golden.
- Cook the Orzo: Meanwhile, cook the orzo according to package directions until al dente. Drain and set aside.
- Prepare Spinach Mixture: In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant. Stir in the spinach and cook until just wilted. Add the roasted butternut squash and cooked orzo to the skillet, tossing to combine.
- Finish the Dish: Stir in Parmesan cheese and lemon juice. Taste and adjust seasoning if needed. Serve warm.
Notes
- For added protein, mix in cooked chicken or chickpeas.
- You can substitute kale for spinach if preferred.
- This dish can be served warm as a main course or chilled as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
