Description
This Orzo with Roasted Butternut Squash and Spinach recipe combines the sweet flavors of roasted butternut squash with tender orzo pasta and fresh baby spinach, finished with a hint of nutmeg and Parmesan cheese. A delightful vegetarian dish perfect for a comforting meal.
Ingredients
Scale
- 1 cup uncooked orzo pasta
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups fresh baby spinach
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Orzo with Roasted Butternut Squash and Spinach:
- toasted pine nuts or walnuts
Optional for topping:
Instructions
- Preheat your oven to 400°F: Toss the cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25 to 30 minutes, or until tender and lightly caramelized, flipping halfway through.
- Cook the orzo: Cook the orzo according to package instructions until al dente. Drain and set aside.
- Sauté: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the garlic for 1 minute until fragrant, then add the fresh spinach and cook until wilted.
- Combine: Add the cooked orzo and roasted squash to the skillet and toss to combine. Stir in Parmesan cheese and lemon juice. Cook for another minute to warm through.
- Serve: Serve warm, topped with toasted nuts if desired.
Notes
- This dish can be served warm or at room temperature.
- For a heartier meal, add grilled chicken or chickpeas.
- Vegan option: Omit Parmesan or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 8mg
