Creamy Fall Pasta Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 1/2 cups cubed butternut squash (1/4-inch cubes)
02 -
3 tablespoons olive oil, divided
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1/4 teaspoon sea salt
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1/4 teaspoon black pepper
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1 cup regular or whole-wheat orzo
06 -
2 cups shredded spinach
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1 clove garlic, minced
08 -
1/3 cup blue cheese crumbles
# Instructions:
01 -
Preheat your oven to 425°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, sea salt, and black pepper. Spread it out on a baking sheet in a single layer and roast for 35-40 minutes, until the squash is tender and slightly caramelized at the edges.
02 -
While the squash is roasting, warm the remaining tablespoon of olive oil in a small skillet over medium-low heat. Add the minced garlic and gently cook for about 1 minute until fragrant but not browned. Remove from heat and set aside.
03 -
Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Reserve 1/4 cup of the pasta water before draining.
04 -
Return the drained orzo to the pot while it's still hot. Add the shredded spinach and stir until it begins to wilt from the residual heat. Add the roasted butternut squash and drizzle with the garlic-infused olive oil. Stir gently to combine.
05 -
Sprinkle the blue cheese crumbles over the mixture and stir until slightly melted and creamy. If the dish seems too dry, add a splash of the reserved pasta water to reach your desired consistency. Taste and adjust seasoning if needed.
06 -
Spoon the creamy orzo into bowls and serve immediately while still warm. Enjoy!
# Notes:
01 -
If you're not a fan of blue cheese, try substituting with feta or freshly grated Parmesan instead.
02 -
This dish stores well in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.
03 -
For added protein, try adding roasted chicken or crispy chickpeas to the finished dish.
04 -
Save time by using pre-cut butternut squash from the grocery store.