Orzo with Roasted Squash (Print Version)
# Ingredients:
→ Pasta & Veggies
01 -
1 cup orzo, either whole-wheat or regular
02 -
2 cups fresh spinach, roughly torn into pieces
03 -
2 1/2 cups of butternut squash, chopped into tiny cubes about 1/4 inch thick
→ Herbs & Flavorings
04 -
3 tablespoons olive oil, pick a good one
05 -
A plump garlic clove, chopped super fine
06 -
1/4 teaspoon freshly cracked black pepper
07 -
1/4 teaspoon sea salt
→ Dairy
08 -
1/3 cup crumbled blue cheese
# Instructions:
01 -
Turn your oven to 425˚F. Drizzle the squash cubes with a bit of olive oil, sprinkle with some salt and pepper, and mix. Spread them out on a pan and bake for around 35-40 minutes until they're soft and golden in spots.
02 -
Heat the remaining olive oil in a pan over low heat. Add the chopped garlic, letting it cook gently until it smells amazing. Turn off the heat and let it sit to soak up the garlic flavor.
03 -
Boil some salted water in a big pot. Add the orzo and cook it until it's just right. In the last minute, throw in the spinach so it softens up perfectly.
04 -
After draining the orzo and spinach, throw them back into the pot. Stir in the roasted squash, garlic-flavored oil, and the crumbled blue cheese. Mix until the cheese starts to melt and it all looks creamy. Serve up while it's still warm!
# Notes:
01 -
Not into blue cheese? Feta or grated Parmesan could work just as well.
02 -
Store any leftovers in a sealed container in the fridge and eat them within 3 days.