Creamy Orzo Butternut Squash (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 1/2 cups butternut squash, cubed (1/4-inch)
02 -
3 tablespoons olive oil, divided
03 -
1/4 teaspoon sea salt
04 -
1/4 teaspoon black pepper
05 -
1 cup orzo (regular or whole-wheat)
06 -
2 cups spinach, shredded
07 -
1 clove garlic, minced
08 -
1/3 cup blue cheese crumbles
# Instructions:
01 -
Preheat oven to 425°F (220°C). Toss butternut squash cubes with 2 tablespoons olive oil, sea salt, and black pepper. Spread evenly on a baking sheet and roast for 35-40 minutes until tender and lightly caramelized.
02 -
In a small skillet, heat the remaining 1 tablespoon olive oil with minced garlic over low heat until fragrant, about 1-2 minutes. Remove from heat and set aside.
03 -
Bring a medium pot of salted water to a boil. Add orzo and cook according to package directions until al dente, usually 8-10 minutes. Drain well.
04 -
In a large bowl, immediately add hot orzo to the shredded spinach and stir to wilt the spinach. Add the roasted butternut squash, garlic-infused olive oil, and blue cheese crumbles. Gently toss until combined and cheese begins to melt slightly.
05 -
Transfer to serving bowls and enjoy while warm.
# Notes:
01 -
For best results, cube the butternut squash uniformly to ensure even roasting.
02 -
This dish can be refrigerated for up to 3 days and reheated gently with a splash of water or broth.