Ingredients
1 cup orzo pasta
2 cups butternut squash, peeled and cubed
2 cups fresh spinach
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried thyme
½ tsp paprika
Salt and pepper, to taste
¼ cup grated Parmesan cheese (optional)
2 cups vegetable broth (or water)
1 tbsp fresh parsley, chopped (for garnish)
Directions
1- Roast the Squash: Preheat oven to 400°F (200°C). Toss the butternut squash with 1 tbsp olive oil, paprika, thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until golden and tender.
2- Cook the Orzo: In a large skillet, heat the remaining olive oil over medium heat. Sauté the minced garlic for 1 minute, then add the orzo and toast lightly for 2 minutes.
3- Simmer: Pour in the vegetable broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 8-10 minutes).
4- Combine Ingredients: Add the roasted butternut squash and fresh spinach to the skillet. Stir until the spinach wilts. If using, mix in Parmesan cheese for extra creaminess.
5- Serve: Garnish with fresh parsley and serve warm as a main dish or side.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~280 kcal per serving