Description

A seasonal, comforting one-bowl meal combining roasted acorn and butternut squash with tender orzo and vibrant spinach. This vegetarian dish balances sweet squash, earthy greens, and pasta for a wholesome fall favorite.

Ingredients

Scale

1 small acorn squash (about 1 1/2 lbs), peeled, seeded, and cubed

1 small butternut squash (about 1 1/2 lbs), peeled, seeded, and cubed

1 1/2 cups uncooked orzo pasta

4 cups fresh spinach

3 tablespoons olive oil, divided

3 cloves garlic, minced

1–2 teaspoons fresh thyme or sage, chopped (optional)

Salt and pepper, to taste

1/2 cup grated parmesan or crumbled feta (optional)

Pinch of red pepper flakes (optional)

1 teaspoon lemon zest or juice (optional)

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss cubed acorn and butternut squash with 2 tablespoons olive oil, salt, pepper, and herbs on a baking sheet.

3. Roast squash for 25–30 minutes, turning halfway, until golden and caramelized.

4. Bring a large pot of salted water to a boil and cook orzo for 8–9 minutes until al dente.

5. Reserve 1/2 cup pasta cooking water and drain the orzo.

6. Heat remaining 1 tablespoon olive oil in a skillet over medium heat and sauté garlic for 30 seconds.

7. Add spinach and cook until wilted, about 2 minutes.

8. Add roasted squash and orzo to the skillet and stir to combine.

9. Pour in reserved pasta water and lemon zest or juice, adjusting seasoning with salt and pepper.

10. Top with cheese and red pepper flakes if desired, then serve warm.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: main course
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5
Sodium: 200
Fat: 12
Saturated Fat: 3
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 50
Fiber: 7
Protein: 10
Cholesterol: 10

Keywords: acorn squash, butternut squash, orzo, spinach, fall recipes, vegetarian dinner, healthy side dish