Orzo with Roasted Butternut Squash and Spinach
A delightful dish combining nutty orzo pasta with sweet roasted butternut squash and fresh spinach, perfect for a cozy dinner or impressive side.
Servings: 4 servings
Calories: 280kcal
Ingredients
For the roasted butternut squash
- 2 cups butternut squash, diced Can substitute with sweet potatoes or zucchini.
- 1 tbsp olive oil For roasting.
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
For the pasta
- 1 cup orzo pasta Cook according to package instructions.
For the sauté
- 2 cloves garlic, minced For aroma and flavor.
- 2 cups fresh spinach, chopped
- 1/2 tsp red pepper flakes Optional for heat.
- 1/4 cup Parmesan cheese, grated Optional for richness.
- To taste toasted black sesame seeds or pine nuts For garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated.
- Spread the squash on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through.
Cooking
- Cook the orzo pasta according to package instructions. Drain and let cool slightly.
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the chopped spinach and cook until wilted.
- Add the cooked orzo and roasted squash to the skillet, mixing well.
- Season with red pepper flakes, salt, and black pepper to taste.
- Stir in Parmesan cheese just before serving.
- Garnish with toasted sesame seeds or pine nuts and serve warm.
Notes
For a richer flavor, use aged Parmesan and add a splash of lemon juice before serving. You can roast the squash until deeply caramelized for enhanced sweetness.