Orzo with Roasted Butternut Squash and Spinach
This Orzo with Roasted Butternut Squash and Spinach is a comforting and flavorful dish that’s perfect for any season. The creamy texture of orzo pairs beautifully with the sweet roasted squash, fresh spinach, and savory Parmesan cheese. It’s a perfect side dish or light main course. Let’s dive in!
Ingredients:
- 1 cup orzo pasta
- 2 cups butternut squash (cubed)
- 2 tbsp olive oil
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh thyme (optional)
- Salt and pepper to taste
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Roast the Butternut Squash:
Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and lightly caramelized. Stir once or twice during roasting to ensure even cooking. - Cook the Orzo:
While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions (usually about 7-9 minutes), until al dente. Drain and set aside. - Sauté the Spinach:
In a large skillet, heat a little olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes, or until wilted. Season with salt and pepper. - Combine Everything:
Once the butternut squash is roasted, add it to the skillet with the spinach. Stir to combine. Then, add the cooked orzo and toss everything together. - Finish with Cheese and Thyme:
Stir in the grated Parmesan cheese until melted and creamy. If using fresh thyme, sprinkle it over the dish and give everything a final toss. Adjust the seasoning with salt and pepper to taste. - Serve:
Serve immediately, and enjoy the comforting flavors of this delicious dish!
Tips:
- Add Protein: For a heartier meal, add grilled chicken, shrimp, or even chickpeas.
- Vegan Version: Skip the Parmesan cheese or use a vegan cheese alternative for a plant-based version.
- Add Nuts: For an extra crunch, sprinkle toasted pine nuts or walnuts on top.
Q&A:
Q: Can I use a different type of squash?
A: Yes, you can use any variety of squash like acorn squash or pumpkin. Just make sure to cube it similarly to the butternut squash and roast until tender.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the components ahead of time and store them separately. Reheat the roasted squash and spinach before mixing with the orzo and cheese when ready to serve.
Q: Can I use frozen spinach?
A: Fresh spinach is preferred for this recipe because it wilts nicely and adds a fresh taste. However, if you only have frozen spinach, make sure to thaw and drain it before using.
Q: Can I add more cheese?
A: Absolutely! If you love cheese, feel free to add more Parmesan or even other cheeses like feta or goat cheese for added flavor.
Q: How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of olive oil or water to prevent it from drying out.
This Orzo with Roasted Butternut Squash and Spinach is a simple yet flavorful dish that’s perfect for any time of year. It’s packed with nutrients, easy to prepare, and versatile enough to pair with many other dishes! Enjoy! 🌱🍽