Autumn-Inspired Roasted Butternut Squash Orzo with Spinach

 Autumn-Inspired Roasted Butternut Squash Orzo with Spinach

Ingredients:

1 1/2 cups orzo pasta

2 cups butternut squash, peeled and cubed

2 tbsp olive oil

2 cups fresh spinach

1 tsp fresh thyme, chopped

1 tbsp sesame seeds, toasted

1/4 tsp cracked black pepper

Salt to taste

1 tbsp balsamic vinegar (optional, for added depth of flavor)

Directions:

Preheat oven to 425°F (220°C).

Toss cubed butternut squash with olive oil, salt, and a pinch of black pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes, or until the squash is golden and caramelized, flipping halfway through.

While the squash roasts, cook the orzo in a pot of salted water according to package instructions. Drain and set aside.

In a large skillet, heat a small amount of olive oil over medium heat. Add the spinach and sauté for 2–3 minutes until wilted.

Add the cooked orzo to the skillet and toss to combine with the spinach.

Once the butternut squash is done roasting, gently fold it into the orzo mixture.

Drizzle with balsamic vinegar if using, and top with toasted sesame seeds, cracked black pepper, and fresh thyme.

Serve warm and enjoy this earthy, autumn-inspired dish!

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings