Orzo with Roasted Butternut Squash and Spinach

• 1 cup orzo pasta
  (Short pasta shapes hold sauces beautifully.)

• 2 cups butternut squash , cubed
  (For natural sweetness and vibrant color.)

• 2 tbsp olive oil
  (Used for roasting the squash and preventing sticking.)

• 3 cups fresh spinach
  (Adds nutrients and a pop of green.)

• ½ cup grated Parmesan cheese
  (Richens the dish and ties everything together.)

• 1 tbsp fresh thyme (optional)
  (Enhances the savory profile.)

Step 1: Roast the Butternut Squash

• Preheat your oven to 400°F (200°C) . Toss the cubed butternut squash with 1 tbsp olive oil , ensuring the pieces are evenly coated.

• Spread the squash cubes onto a baking sheet lined with parchment paper and roast for 20–25 minutes , flipping halfway through, until golden brown and tender.

• Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente.

• Drain the orzo and set aside while you prepare the rest of the dish.

• Heat the remaining 1 tbsp olive oil in a large skillet over medium heat.

• Add the fresh spinach to the skillet and cook for 2–3 minutes , or until wilted. Remove from heat and set aside.

• Return the skillet to low heat and add the cooked orzo , roasted butternut squash , and wilted spinach .

• Stir in the grated Parmesan cheese and fresh thyme (if using), ensuring everything is evenly coated.

Step 5: Serve and Enjoy!