- 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
Preheat oven to 425F.
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.)
Place the spinach in a large bowl and set aside. In a small skillet, heat the remaining 2 tablespoons of olive oil until just warm. Stir in garlic, remove from heat, and allow to sit until ready to use.
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.
Add butternut squash to the pasta, along with the blue cheese and Garlic olive oil. Toss until well combined and serve warm.
