Roasted Butternut Squash Orzo with Spinach

November 27, 2012

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Roasted Butternut Squash Orzo with Spinach

Serves 4

1 small butternut squash, seeds removed
1/2 red onion, sliced or 3 shallots chopped
5 cloves garlic
2 tablespoons olive oil
Salt and pepper to taste
16 ounces GF orzo pasta
2 cups chicken or vegetable stock
1/4 cup Earth Balance margarine, or 2 tablespoons olive oil
2 cups fresh spinach, chopped (or 10 oz frozen)
3/4 cup dried cranberries
6 leaves fresh sage, cut into chiffonade
Salt and pepper, to taste

1. Preheat oven to 400 degrees F. Cut squash in half lengthwise. Rub cut sides with olive oil and season with salt and pepper. Place in the oven cut side down, and roast for 40 minutes, or until squash is tender but not squishy. Set aside to cool. When cool, peel off skin and chop in 1 inch cubes.

2. While the squash is roasting, cook the orzo pasta. Bring water to a boil and stir in orzo. Cook for about 10-12 minutes or until orzo is al dente but not squishy. Drain the orzo and set aside.

3. Heat olive oil in pan, add garlic and shallot and cook 3-5 minutes until softened. Mix in spinach, sage and stock and cook 3 minutes, add cranberries.

4. Add the roasted butternut squash and cooked orzo. Stir in margarine or drizzle with olive oil and season with salt and pepper. Stir once more. Serve warm or at room temperature.

Roasted Butternut Squash Orzo with Spinach

Roasted Butternut Squash Orzo with Spinach