Orzo with Roasted Butternut Squash, Spinach & Parmesan by Barbara
This is a great Fall dish. A version of this recipe has been going around social media. It's from Mediterranean Diet & Recipes for Beginners. I added garlic and onions to make it more savory.
I have a Spring orzo dish which is one of my all-time favorites. Orzo with Prosciutto and Asparagus with Parmesan This may become my Fall version of that dish. Creamy and so satisfying.
I am going to make it again soon, so I will have better photographs to show. This is the only photo I took. It is getting dark early here, and the conditions aren't ideal for photographing food.
---Barbara
Orzo with Roasted Butternut Squash, Spinach and Parmesan
(adapted from Mediterrean Diet & Recipes)
Serves 6
1 package cubed butternut squash (20 ounces)
2 olive oil
salt
1/2 t. dried French thyme
1 onion, chopped
4-5 garlic cloves, minced
1 package (3 cups) fresh spinach, pre-washed
1 T. unsalted butter
1/2 cup Parmesan
1 cup orzo pasta
Preheat the oven to 400 degrees.
Drizzle a tablespoon of olive oil on the baking sheet, add a sprinkle of salt, then place the cubed butternut squash in one layer, drizzle the another tablespoon of olive on top, and sprinkle some more salt. You can toss them, to coat them all over with the olive oil if you want.
Sprinkle the squash with 1/2 t. of dried French thyme.
Roast for 30 minutes or until the edges start to brown.
Meanwhile, cook the orzo in 3 quarts of salted water, until al dente and drain into a colander. Takes about 8-10 minutes. But check the package directions. Set aside.
Put the pasta pot back on the stove on medium heat, add 1 T. butter or olive oil, if you prefer, and saute the onion with a pinch of salt until translucent about 5 minutes.Then add the minced garlic, and stir until fragrant, about 1 minute more.
Add the bag of spinach, add a pinch of salt, stir, then cover the pot for one minute to let the spinach wilt, then uncover and finish stirring with the onions and garlic until completely wilted, about another minute.
Add the drained cooked orzo.
Then the hot butternut squash, out of the oven.
Stir together.
Add the grated Parmesan, be generous, and stir together.
Season with salt, if needed.
Turn it out into a serving bowl.
Yum!
B