Orzo with Roasted Butternut Squash and Spinach
This Orzo with Roasted Butternut Squash and Spinach is a comforting and nutritious dish that combines sweet roasted butternut squash, savory spinach, and tender orzo pasta. Topped with Parmesan cheese and fresh thyme, it’s a perfect meal for fall or any time you crave something cozy and flavorful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 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)
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
- Cook the Orzo: While the squash roasts, cook the orzo according to the package instructions. Drain and set aside.
- Sauté the Spinach: In a large pan, sauté spinach over medium heat until wilted (about 2-3 minutes).
- Combine the Ingredients: Toss the cooked orzo with roasted squash, sautéed spinach, Parmesan cheese, and fresh thyme (if using). Stir until well combined.
- Season and Serve: Season with salt and pepper to taste. Serve warm and enjoy!
Notes
- Feel free to add a protein like grilled chicken or chickpeas to make it a more filling meal.
- For a vegan option, substitute Parmesan with a dairy-free cheese or nutritional yeast.
- Fresh herbs like rosemary or sage can be used as alternatives to thyme.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg