Orzo with Roasted Butternut Squash and Spinach
A delightful dish that combines the sweetness of roasted butternut squash and the freshness of spinach, enhanced by creamy Parmesan cheese and aromatic thyme.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 cup orzo pasta Little rice-shaped pasta that holds sauce beautifully.
- 2 cups butternut squash, cubed Sweet, nutty, and caramelizes wonderfully when roasted.
- 2 tablespoons olive oil Adds richness and helps in roasting.
- 3 cups fresh spinach Vibrant green leaves that wilt down to a soft, delicate texture.
- 1/2 cup grated Parmesan cheese For a touch of creamy, salty flavor that enhances the dish.
- 1 tablespoon fresh thyme (optional) A herb that adds a delightful earthiness.
- Salt and freshly ground black pepper Essential seasonings to bring out flavors in any dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for about 20-25 minutes, until tender and lightly caramelized.
- Prepare the orzo pasta according to the package instructions. Drain and set aside.
- In a large pan over medium heat, sauté the fresh spinach for a few minutes until wilted.
- In a serving bowl, combine the cooked orzo, roasted butternut squash, and sautéed spinach. Stir in the grated Parmesan and optional thyme. Season to taste with salt and black pepper.
- Serve warm and enjoy!
Notes
To intensify flavor, consider adding a pinch of nutmeg to the squash before roasting. For extra crunch, add toasted pine nuts or walnuts. To increase creaminess, substitute half of the Parmesan with freshly made ricotta before serving.