Orzo with Roasted Butternut Squash and Spinach
A vibrant dish combining roasted butternut squash, earthy spinach, and nutty orzo pasta, perfect for cozy nights.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 cup orzo pasta This small, rice-shaped pasta provides a delightful, chewy texture.
- 2 cups butternut squash, cubed Sweet and nutty when roasted, adds delightful contrast.
- 2 tablespoons olive oil Enhances flavors and helps with roasting.
- 3 cups fresh spinach Offers a burst of color and nutrition.
- 1/2 cup grated Parmesan cheese Adds richness and umami depth.
- 1 tablespoon fresh thyme Optional herb that elevates flavor profile.
- Salt and freshly ground black pepper Essential for seasoning.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, seasoning with salt and pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.
- While the squash is roasting, bring a pot of salted water to a boil and cook the orzo according to package instructions. Once cooked, drain the pasta and set aside.
- In a large pan over medium heat, add a splash of olive oil and sauté the fresh spinach for a few minutes until wilted and bright green.
Combining
- In a large serving bowl, mix the cooked orzo with the roasted squash and sautéed spinach. Stir in the grated Parmesan cheese and fresh thyme (if desired). Season with more salt and black pepper to taste.
- Serve warm and enjoy! This dish can be enjoyed on its own or as a side.
Notes
To elevate your dish, consider adding toasted pine nuts or pumpkin seeds for crunch, grilled chicken or chickpeas for protein, and try experimenting with spices like nutmeg or smoked paprika. Store leftovers in an airtight container for up to 3 days.