Fall Butternut Squash & Spinach Orzo

Start by lining a baking sheet with aluminum foil; this makes cleanup a breeze. Preheat your oven to 350°F. Next, slice 1/2 of a red onion into half-moon slices. Slice the butternut squash in half lengthwise, scoop out the seeds with a spoon, and carefully cut it into slices. Trim off the tough outer skin, then cut the squash into evenly sized cubes for perfect roasting.

Place sliced onions and cubed squash on the prepared baking sheet. Drizzle with a tablespoon of olive oil and season with salt and pepper. Bake for 20-25 minutes, or until the squash reaches your desired tenderness. Stir and turn the squash and onions at least once during cooking. When the vegetables are done, set them aside.

Remove the stems and roughly chop 2 cups of spinach. Heat a tablespoon of olive oil in a large skillet over medium heat, then add the spinach. Sauté until the spinach wilts.

Add in the 2 cups of broth of your choice and 1/4 cup of white wine. Bring to a boil and add orzo. Continue cooking on medium-high heat for about 15 minutes, or until the liquid is absorbed and the orzo is tender.

Next, stir parmesan cheese into the orzo mixture until it melts and becomes creamy.

Then add the cooked butternut squash, red onions, and 1/2 teaspoon of dried thyme leaves, stirring until well combined. Season with salt and pepper to taste.

Enjoy!

Another variation is to add 2 cups of cooked turkey to the orzo dish. It makes a great meal and uses turkey leftovers! Enjoy!

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