Description
A comforting and vibrant dish featuring tender roasted butternut squash, fresh sautéed spinach with garlic, and perfectly cooked orzo pasta, finished with a splash of lemon juice and optional Parmesan cheese for a delightful balance of flavors and textures.
Ingredients
Scale
Vegetables
- 1 small butternut squash, peeled, seeded, and cubed
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
Pantry Items
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup orzo pasta
- ½ tsp dried thyme (optional)
Dairy
- 1 tbsp butter (optional)
- 1 tbsp grated Parmesan cheese (optional)
Other
- 1 tbsp fresh lemon juice
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized.
- Cook the Orzo: While the squash roasts, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, typically 8-10 minutes. Drain and set aside.
- Sauté the Garlic and Spinach: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach, cooking for 2-3 minutes until wilted. Season with salt and pepper to taste.
- Combine the Ingredients: Add the cooked orzo to the skillet with the garlic and spinach, stirring to combine. Then fold in the roasted butternut squash and gently toss all ingredients together.
- Finish and Serve: Stir in the fresh lemon juice and sprinkle with grated Parmesan cheese if using. Serve warm, optionally garnished with extra Parmesan or fresh herbs for an enhanced presentation.
Notes
- For a vegan version, omit butter and Parmesan cheese or substitute with vegan alternatives.
- To add a protein boost, consider stirring in cooked chickpeas or grilled chicken.
- Fresh thyme can be used instead of dried thyme for a more aromatic flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
