Description
A creamy, comforting dish featuring roasted butternut squash, tender orzo, and spinach, tossed with garlic-infused olive oil and tangy blue cheese.
Ingredients
Scale
- 2 1/2 cups cubed butternut squash (1/4-inch cubes)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup regular or whole-wheat orzo
- 2 cups shredded spinach
- 1 clove garlic, minced
- 1/3 cup blue cheese crumbles
Instructions
- Roast butternut squash at 425˚F for 35-40 minutes.
- Heat olive oil with minced garlic in a skillet and set aside.
- Cook orzo until tender, then combine it with spinach to wilt.
- Toss orzo-spinach with roasted squash, garlic olive oil, and blue cheese. Serve warm.
Notes
- Use feta or Parmesan as substitutes for blue cheese.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg