Orzo with Roasted Butternut Squash and Spinach

Ingredients:

• 2 cups butternut squash, peeled & cubed

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika (optional)

• 1 ½ cups orzo pasta

• 3 cups vegetable broth (or water with bouillon)

• 2 cloves garlic, minced

• 2 cups baby spinach

• ½ cup grated Parmesan (or feta for a Mediterranean twist)

• 1 tbsp butter (optional, for richness)

• Fresh parsley, chopped (for garnish)

• Crushed red pepper flakes (optional, for heat)

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Instructions:

1. Roast the Squash

   • Preheat oven to 400°F (200°C).

   • Toss cubed butternut squash with 1 tbsp olive oil, salt, pepper, and smoked paprika.

   • Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

2. Cook the Orzo

   • In a large skillet, heat 1 tbsp olive oil. Add garlic and sauté for 1 minute.

   • Add orzo and toast lightly for 2 minutes.

   • Pour in vegetable broth, bring to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente and liquid is absorbed.

3. Combine Everything

   • Stir in roasted butternut squash, spinach, butter, and Parmesan (or feta).

   • Mix gently until spinach wilts and everything is creamy and well combined.

4. Serve

   • Garnish with parsley and crushed red pepper flakes.

   • Serve warm as a main dish or a side.

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Q\A Section

Q: Can I use another pasta instead of orzo?
A: Yes, you can use small pasta like ditalini, couscous, or even rice for a similar texture.

Q: How do I make it vegan?
A: Skip the Parmesan and butter. Use nutritional yeast or vegan cheese instead.

Q: Can I add protein to this dish?
A: Definitely! Grilled chicken, shrimp, or chickpeas pair beautifully.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to loosen it up.

Q: Can I meal prep this?
A: Yes, roast the squash and cook the orzo ahead of time. Mix together when ready to serve for best texture.