Description
A delightful dish that combines creamy orzo with sweet roasted butternut squash and fresh spinach, perfect for a cozy dinner or as a side.
Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, cubed
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional: garlic, onion, nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
- In a saucepan, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions.
- In the last minute of cooking, stir in the spinach and let it wilt.
- Drain any excess broth, then combine the cooked orzo with the roasted butternut squash.
- Stir in the grated Parmesan cheese and season with additional salt, pepper, or nutmeg if desired.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container for up to three days. Add a splash of vegetable broth when reheating if the orzo thickens.