Creamy Orzo with Butternut Squash (Print Version)
# Ingredients:
→ Vegetables & Pasta
01 -
2 1/2 cups butternut squash, cut into tiny 1/4-inch cubes
02 -
1 cup orzo pasta, regular or whole-wheat
03 -
2 cups fresh spinach, roughly shredded
→ Aromatics & Seasonings
04 -
1 plump clove of garlic, finely minced
05 -
3 tablespoons good-quality olive oil
06 -
1/4 teaspoon sea salt
07 -
1/4 teaspoon freshly ground black pepper
→ Cheese
08 -
1/3 cup crumbled blue cheese
# Instructions:
01 -
Preheat your oven to 425˚F. Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 35-40 minutes until tender and lightly caramelized.
02 -
In a skillet, gently warm the remaining olive oil with the minced garlic until fragrant. Set aside to let the flavors infuse.
03 -
Bring a pot of salted water to a boil and cook the orzo until perfectly tender. In the last minute of cooking, add the shredded spinach to wilt it gently.
04 -
Drain the orzo and spinach, then return to the pot. Add the roasted squash, garlic-infused oil, and crumbled blue cheese. Toss everything together until the cheese starts to melt slightly. Serve while warm and creamy.
# Notes:
01 -
If blue cheese isn't your thing, try crumbled feta or freshly grated Parmesan instead
02 -
You can keep any leftovers in an airtight container in the fridge for up to 3 days