Ingredients
Scale
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 3 cups vegetable broth
- 1/2 yellow onion
- 2 cloves garlic
- 5 ounces fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a roasting pan.
- Roast for 20-25 minutes until tender and caramelized.
- Cook orzo in boiling water according to package instructions; drain and set aside.
- In a skillet, heat remaining olive oil over medium heat. Sauté onion until softened, then add garlic for one more minute.
- Pour in vegetable broth and spinach; simmer until spinach wilts.
- Combine cooked orzo and roasted squash with the skillet mixture. Stir in Parmesan cheese until melty. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg