Description
1 cup orzo pasta
2 cups butternut squash, peeled and cubed
1 tbsp olive oil
Salt and black pepper to taste
1 tbsp balsamic vinegar
2 cups fresh spinach, chopped
¼ cup grated parmesan cheese
¼ cup chopped walnuts (optional)
1 tbsp fresh thyme leaves
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the butternut squash cubes with olive oil, salt, and black pepper. Spread them in a single layer on the prepared baking sheet and roast for 25-30 minutes,
until tender and slightly caramelized.
While the squash is roasting, cook the orzo pasta according to package instructions. Drain and set aside.
In a large skillet, heat a little olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes.
Add the roasted butternut squash, cooked orzo, balsamic vinegar, and thyme to the skillet. Stir well to combine.
Remove from heat and toss in the grated parmesan cheese and walnuts (if using).
Serve warm, garnished with additional parmesan if desired.
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 280 per serving Servings: 4 servings
