Ingredients
1 cup orzo pasta
1 medium butternut squash, peeled and cubed
2 cups fresh spinach
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg (optional)
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley for garnish (optional)
Directions
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, or until tender and caramelized.
Cook the Orzo
While the squash is roasting, cook the orzo according to package instructions. Drain and set aside.
Sauté the Spinach
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spinach and cook for 2 to 3 minutes until wilted.
Combine
Add the cooked orzo and roasted squash to the skillet with the spinach. Stir in the Parmesan cheese and season with nutmeg (if using), salt, and pepper.
Serve
Garnish with fresh parsley if desired. Serve warm.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
