Orzo with Roasted Squash (Print Version)

# Ingredients:

→ Pasta & Veggies

01 - A little over 2 cups of butternut squash, chopped into 1/4-inch tiny cubes

02 - 1 cup orzo pasta, choose either whole-wheat or regular

03 - 2 cups fresh spinach, loosely torn into pieces

→ Flavor Boosters

04 - 1 large garlic clove, finely chopped

05 - 3 tablespoons olive oil (go for a good one)

06 - 1/4 teaspoon salt, to taste

07 - A little under 1/4 teaspoon crushed black pepper

→ Cheesy Goodness

08 - 1/3 cup of blue cheese, crumbled up

# Instructions:

01 - Set your oven to 425°F. Coat the small squash cubes with olive oil, a sprinkle of salt, and a dash of pepper. Lay them out on a tray and bake them for 35-40 minutes until they’re soft with a bit of golden color.

02 - Add minced garlic to a pan with the rest of the olive oil and warm it up over low heat until it smells amazing, then let it sit to soak up the flavors.

03 - Boil a large pot of salted water. Throw in the orzo pasta and cook until it’s the perfect texture. Add the spinach in the last minute to soften it up.

04 - Drain the orzo and spinach, then pour it back into the pot. Toss in the roasted squash, garlic oil you made earlier, and crumbled blue cheese. Stir gently until the cheese becomes a little melty. Serve while it’s warm and super tasty.

# Notes:

01 - If blue cheese isn’t your style, you could swap it for feta or some grated Parmesan.

02 - Leftovers can hang out in the refrigerator for up to 3 days as long as they’re in a good container.

Back