Description
This Orzo with Roasted Butternut Squash and Spinach is a delicious, nutritious, and easy-to-make meal that combines the sweetness of roasted squash with the richness of Parmesan and the freshness of spinach. Perfect for a cozy dinner or a satisfying lunch, this comforting dish is full of flavor and perfect for meal prep. The addition of Parmesan and thyme makes it elegant, while the simple ingredients come together effortlessly.
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 to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- While the squash is roasting, cook the orzo according to the package instructions. Drain and set aside.
- In a large skillet, sauté the spinach over medium heat until wilted, about 3-4 minutes.
- Add the cooked orzo to the skillet and stir in the roasted butternut squash.
- Stir in the Parmesan cheese and fresh thyme (if using). Adjust salt and pepper to taste.
- Serve warm and enjoy!
Notes
Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth or microwave for 1-2 minutes.
Freezing: Best enjoyed fresh, but can be frozen without the spinach for up to 2 months. Thaw and reheat before adding fresh spinach.
Variations: Add grilled chicken, shrimp, or chickpeas for extra protein, or swap the spinach for kale or arugula. For a creamy texture, add heavy cream or ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal