Orzo with Roasted Butternut Squash and Spinach
A delightful dish that combines roasted butternut squash and fresh spinach with creamy orzo, perfect as a comforting fall meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Vegetables
- 2 cups butternut squash, diced Sweet, nutty, and perfect for roasting.
- 2 cups fresh spinach, chopped Bright green and packed with nutrients.
- 2 cloves garlic, minced Fresh garlic elevates the overall taste.
Pasta
- 1 cup orzo pasta The star ingredient, resembling rice but with a pasta twist.
Spices & Seasonings
- 1 tbsp olive oil Adds richness and helps in roasting.
- 1/2 tsp salt Enhances all flavors.
- 1/4 tsp black pepper Adds a mild kick.
- 1/2 tsp paprika Provides a smoky depth.
- 1/2 tsp garlic powder Infuses the dish with aromatic flavor.
- 1/2 tsp red pepper flakes For an optional spice kick.
Optional Additions
- 1/4 cup Parmesan cheese, grated Adds a creamy, cheesy note.
- to taste toasted black sesame seeds or pine nuts for garnish For a nutty crunch.
- to taste extra Parmesan for serving Because you can never have too much cheese!
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
- In a bowl, toss the diced butternut squash with olive oil, salt, pepper, paprika, and garlic powder. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through.
Cooking the Orzo
- While the squash is roasting, cook the orzo pasta according to package instructions. Drain and set aside.
Sautéing the Garlic and Spinach
- In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the chopped spinach and cook until just wilted, stirring occasionally.
Combining Ingredients
- Add the cooked orzo and roasted butternut squash to the skillet. Mix thoroughly, seasoning with red pepper flakes, salt, and black pepper to taste.
- Stir in Parmesan cheese if using, until it melts slightly and becomes creamy.
- Finish off with a sprinkle of toasted sesame seeds or pine nuts and serve warm.
Notes
For a protein boost, consider adding chickpeas or cooked chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and frozen in individual portions for up to a month.