Orzo with Butternut Squash Spinach (Print Version)
Comforting orzo pasta with roasted butternut squash, sautéed spinach, and Parmesan. Wholesome and savory flavors.
# Ingredients:
→ Main Components
01 -
1 cup orzo pasta
02 -
2 cups butternut squash, cubed
03 -
2 tablespoons olive oil
04 -
3 cups fresh spinach
05 -
1/2 cup grated Parmesan cheese
06 -
1 tablespoon fresh thyme, finely chopped (optional)
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat the oven to 200°C. Toss the cubed butternut squash with olive oil, salt, and pepper. Arrange on a baking tray and roast for 20–25 minutes, turning once, until tender and lightly caramelized.
02 -
Bring salted water to a boil and cook orzo according to package instructions. Drain thoroughly and set aside.
03 -
In a large sauté pan over medium heat, add a splash of olive oil and cook the spinach until just wilted.
04 -
Gently toss the cooked orzo with roasted butternut squash, sautéed spinach, grated Parmesan, and fresh thyme if using. Adjust seasoning with additional salt and freshly ground black pepper as needed. Serve immediately while warm.
# Notes:
01 -
To ensure even caramelization, spread the squash pieces in a single layer and avoid overcrowding the pan.