Fall Butternut Squash & Spinach Orzo

Cover a baking sheet with aluminum foil. Preheat oven to 350 degrees. Slice red onions and cube butternut squash. Squash can be difficult to cut through. I sliced it, discarded the seeds, cut the rind off and cubed it.

Add sliced onions and cubed squash to the prepared baking sheet. Toss with a tablespoon of olive oil and sprinkle with salt and pepper. Bake until squash is tender or desired consistency. About 22-25 minutes. Turn and stir the squash and onions at least once during cook time. Once vegetables are done cooking, set aside.

Stem and roughly chop spinach. Place a tablespoon of olive oil in a large skillet with high sides on medium heat and add spinach. Sautee until 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 to cook on medium high heat for about 15 minutes or until liquid is absorbed and orzo is tender.

Next add parmesan cheese to the orzo mixture and stir.

Then add in cooked butternut squash and thyme leaves.

Plate your dish in a serving bowl with sliced onions on top.

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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