Yeah, you will want to eat this.
Life update: taking three graduate courses was way harder than I anticipated, hence not posting on this site for three billion years. Prepare for several months of backlogged recipes. I’m currently in the middle of writing my Master’s Thesis, which I may share bits and pieces about from time to time. While this is primarily a food blog, it does have “Graduate” in the title, so you’re just going to have to deal with my academic side too 🙂 I do apologize for my negligence to this site; I promise to be better in the New Year! (isn’t that how all failed New Year’s resolutions begin?)
When I made this recipe, it was chilly (for Texas) and nothing warms me up like oven-roasted squash. I made this recipe years ago, but couldn’t find where I got it from, so I re-made it up out of my head and here we go.
- 1.5 cups of orzo
- 1 small onion, diced (I’ve used white, yellow, and red; experiment to see what you like best. Shallot could taste great too)
- 3 cloves of garlic, minced
- 4 cups of butternut squash, cubed
- 4 cups of spinach
- Freshly grated parmesan or asiago cheese
- Salt and pepper, ground to taste
Preheat over to 400F, and toss the butternut cubes in olive oil, salt, and pepper. You can experiment with adding other spices and seasonings, depending on your mood. I’ve done a 1/4 cup of orange juice for sweetness, or you could go smoky and earthy with some smoked paprika. Your preference! Roast the squash on a baking sheet for 20 minutes, stir, then roast for 10 minutes more. Remove from oven.
Bring a pot of salted water to boil. Add in the orzo. I find that orzo takes anywhere from 12-15 minutes to cook. I like al dente, but orzo is so dense that sometimes getting an even al dente is tricky. At the 12-minute mark, test the orzo to see if you like the consistency and tweak remaining cooking time from there. When orzo is fully cooked, drain.
While the orzo boils and the squash roasts, bring 2 Tbs. olive oil to a shimmer in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 8 minutes. Add spinach and wilt down, about 2 minutes at the most (another option, if you like your spinach a little more fresh, is to just add the spinach at the end to the serving bowl and let the heat of the cooked pasta and squash wilt it naturally).
When all the elements are cooked, add to a serving bowl and combine. Season with salt and pepper to taste. If you are feeling fresh and fancy, try a splash of white wine vinegar to brighten up the palate. Grate fresh cheese over top and serve.