Orzo with Butternut Squash, Spinach, and Blue Cheese

• จำนวนที่เสิร์ฟ: 6 servings

ส่วนผสม

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

วิธีทำ

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.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: Serves 6
• แคลอรี่: 209 cal
• ไขมันทั้งหมด: 13.7 g
• ไขมันอิ่มตัว: 3.0 g
• ไขมันไม่อิ่มตัว: 0.0 g
• คอเลสเตอรอล: 0 mg
• โซเดียม: 176.1 mg
• คาร์โบไฮเดรตทั้งหมด: 19.2 g
• ใยอาหาร: 1.4 g
• น้ำตาลทั้งหมด: 1.4 g
• โปรตีน: 4.8 g