Orzo with Roasted Butternut Squash and Spinach
Ingredients:
- 1 cup orzo pasta
- 2 cups butternut squash (cubed)
- 2 tbsp olive oil
- 3 cups fresh spinach
- ½ cup grated Parmesan cheese
- 1 tbsp fresh thyme (optional)
- 1 clove garlic (minced)
- 1 tbsp butter (optional)
- 1 tsp lemon juice (optional)
- Salt and pepper to taste
- 4 cups water (for cooking orzo)
Preparation:
- Roast the Butternut Squash
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper.
- Spread it on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Cook the Orzo
- In a medium saucepan, bring 4 cups of salted water to a boil.
- Add the orzo and cook according to the package instructions (usually about 8-10 minutes).
- Drain and set aside.
- Sauté the Spinach
- In a large pan, heat 1 tbsp olive oil and butter over medium heat.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the spinach and cook until wilted (about 2 minutes).
- Combine Everything
- In the same pan, add the cooked orzo and roasted butternut squash.
- Stir in Parmesan cheese and fresh thyme (if using).
- Add a squeeze of lemon juice for a fresh touch.
- Season with salt and pepper to taste.
- Serve & Enjoy!
- Serve warm as a comforting and nutritious dish.
This enhanced version ensures a more flavorful and well-balanced dish with aromatic garlic, a buttery touch, and a hint of lemon!
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Enjoy.