Orzo with Roasted Butternut Squash and Spinach

Ingredients:

• 1 cup orzo pasta
• 2 cups butternut squash, peeled and cubed
• 2 tbsp extra virgin olive oil
• 3 cups fresh baby spinach
• ½ cup grated Parmesan cheese (or crumbled feta for a Mediterranean twist)

1 tbsp fresh thyme leaves (optional, but highly recommended)

1 clove garlic, minced (adds depth)

Salt and freshly ground black pepper, to taste

Optional: A squeeze of lemon juice or zest for brightness

Instructions:

1. Roast the Squash:

Preheat oven to 400°F (200°C). Toss the butternut squash with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.

2. Cook the Orzo:

While squash roasts, bring a pot of salted water to a boil. Cook orzo according to package instructions (usually 7–9 minutes). Drain and set aside.

3. Wilt the Spinach:

In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté minced garlic for about 30 seconds, then add the spinach. Cook, stirring, until wilted (about 2–3 minutes).

4. Combine:

Add the cooked orzo and roasted squash to the skillet with spinach. Stir to combine, then add Parmesan or feta cheese. Toss until everything is well mixed and cheese is melted through.

5. Final Touch:

Season with additional salt and pepper as needed. For extra Mediterranean flavor, squeeze a little lemon juice on top just before serving.

Optional Add-ons:

Toasted pine nuts or walnuts for crunch

Sun-dried tomatoes for tang

Chickpeas or grilled chicken for protein boost