Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and cubed
- 2 cups fresh spinach leaves
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 1/2 cups vegetable or chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- Pinch of crushed red pepper flakes (optional)
Instructions
- Preheat oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- In a skillet or saucepan, heat 1 tbsp olive oil and lightly toast orzo for 2 minutes.
- Pour in broth and simmer, stirring occasionally, until orzo is tender and liquid is mostly absorbed, about 10 minutes.
- Stir in minced garlic during the last few minutes of cooking.
- Fold in fresh spinach and allow it to wilt from residual heat.
- Gently stir in roasted squash and Parmesan (if using). Add crushed red pepper flakes for a touch of heat, if desired.
- Adjust seasoning with salt and pepper. Serve warm, garnished with more cheese or herbs if desired.
Notes
- Add pine nuts or walnuts for extra crunch.
- Swap spinach for kale for a heartier option.
- Use vegan Parmesan to keep it dairy-free.
- Add chickpeas or grilled chicken for extra protein.
- Serve chilled with lemon juice for a refreshing salad version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
