Orzo with Butternut Squash, Spinach, and Blue Cheese

• portions: 6 servings

Ingrédients

2 1/2 cups cubed butternut squash (1/4-inch cubes)

3 tablespoons olive oil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 cup regular or whole-wheat orzo

2 cups shredded spinach

2 tablespoons olive oil

1 clove garlic, minced

1/3 cup blue cheese crumbles

Instructions

Step 1

Preheat oven to 425˚F. Toss butternut squash with 1 tablespoon of the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)

Step 2

Place the spinach in a large bowl and set aside. In a small skillet, heat the remaining 2 tablespoons olive oil until just warm. Stir in garlic, remove from heat, and allow to sit until ready to use.

Step 3

Place the orzo in a pot and cover with at least 2 inches of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.

Step 4

Add butternut squash to the pasta, along with the blue cheese and garlic olive oil. Toss until well-combined and serve warm.

Nutrition

• Taille de Portion: Serves 6
• Calories: 209 cal
• Lipides Totaux: 13.7 g
• Lipides Saturés: 3.0 g
• Lipides Insaturés: 0.0 g
• Cholestérol: 0 mg
• Sodium: 176.1 mg
• Glucides Totaux: 19.2 g
• Fibres Diététiques: 1.4 g
• Sucres Totaux: 1.4 g
• Protéines: 4.8 g