Orzo with Roasted Butternut Squash and Spinach sounds like a delicious and comforting dish! Here’s a simple recipe to prepare it:
Ingredients:
- 1 cup orzo pasta
- 1 medium butternut squash, peeled, cubed
- 2 cups fresh spinach (or more to taste)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (optional for sweetness)
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon balsamic vinegar (optional for a tangy kick)
- 1/4 cup toasted pumpkin seeds or pine nuts (optional for crunch)
Instructions:
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Preheat the Oven and Roast Squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, ground cinnamon, salt, pepper, and maple syrup (if using). Roast for 25-30 minutes or until tender and lightly caramelized, tossing halfway through.
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Cook the Orzo: While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (usually 8-10 minutes). Drain and set aside.
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Sauté Spinach: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt and garlic powder.
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Combine: Once the squash is done roasting, add it to the skillet with the sautéed spinach. Add the cooked orzo and toss everything together.
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Finish and Serve: Drizzle the mixture with balsamic vinegar (if using), and sprinkle with grated Parmesan cheese. Toss in the pumpkin seeds or pine nuts for added crunch if desired.
Serve warm and enjoy this flavorful and hearty dish! You can also pair it with a protein like grilled chicken or roasted chickpeas for a complete meal.