This is the perfect fall dish – can be served warm or cold, and the combo of flavors just scream fall!!
I had to add in a pic of my little guy too – he was going on a treasure hunt while I was making dinner 🙂
1 small butternut squash, peeled, seeds removed, and cut into 1 inch cubes
1/2 red onion, sliced
3 cloves garlic
1 tablespoon olive oil
Salt and pepper to taste
1 cup orzo pasta
4 cups water
2 cups fresh spinach, chopped
3/4 cup dried cranberries
Drizzle of olive oil
Salt and pepper, to taste
1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Place butternut squash cubes, red onion slice, and garlic cloves on prepared baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss. Place in the oven and roast for 40-50 minutes, or until squash is tender. Make sure you stir once or twice while the squash is roasting.
2. While the butternut 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 tender. Drain the orzo and put it in a medium bowl.
3. Chop the roasted garlic and red onions. Add the roasted butternut squash, garlic, and onions to the orzo. Stir in spinach and dried cranberries. Drizzle with olive oil and season with salt and pepper. Stir once more. Serve warm or at room temperature.