Orzo with Butternut Squash, Spinach & Blue Cheese
By know1der
Ingredients
- 2 1/2 cups cubed butternut squash (1/4-inch cubes)
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup regular or whole wheat orzo
- 2 cups shredded spinach
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/3 cup blue cheese crumbles
Details
Preparation
Step 1
Preheat oven to 425°F. Toss butternut squash with the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes.
Place the spinach in a large bowl and set aside. In a small skillet, heat olive oil until just warm. Stir in garlic, remove from heat and allow to sit until ready to use. Place the orzo in a pot and cover with at least 2" of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.
Add butternut squash to the pasta along with the blue cheese and garlic olive oil. Toss until well combined and serve warm.
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