Ingredients
- 1 small butternut squash, cubed
- 1 cup orzo pasta
- 1 big handful of fresh spinach
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1-2 cloves garlic, sautéed
- 1-2 tablespoons feta or goat cheese (optional)
- 1 teaspoon dried thyme (optional)
- 1 teaspoon smoked paprika (optional)
- Squeeze of lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop the butternut squash into cubes; toss with olive oil, salt, pepper, and herbs.
- Spread the squash cubes on a baking sheet and roast for about 25 minutes until golden and caramelized.
- Cook the orzo in salted water according to package instructions; drain and save some pasta water.
- Toss the hot orzo with a splash of olive oil, roasted squash, sautéed garlic, and fresh spinach until the spinach wilts.
- Add cheese and lemon juice; taste and adjust seasoning. If dry, add reserved pasta water.
Notes
Roasting the squash with smoked paprika adds a delightful flavor. Don’t skip the lemon for brightness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian