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Orzo with Butternut Squash, Spinach & Blue Cheese

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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. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before
serving.)

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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