Orzo with Squash & Spinach (Print Version)

# Ingredients:

→ Veggies & Pasta

01 - 1 cup orzo (regular or whole wheat)

02 - 2 cups spinach leaves, sliced roughly

03 - 2 1/2 cups butternut squash, chopped into small cubes about 1/4 inch

→ Seasonings & Aromatics

04 - 1 plump garlic clove, chopped finely

05 - 1/4 teaspoon cracked black pepper

06 - 1/4 teaspoon fine sea salt

07 - 3 tablespoons decent olive oil

→ Cheese

08 - 1/3 cup blue cheese, crumbled

# Instructions:

01 - Salt a pot of water and bring it to a rolling boil. Cook orzo until soft. Toss spinach in during the last minute to let it gently soften.

02 - Heat olive oil slowly in a pan with the garlic until the smell hits you. Set it aside so the flavors can settle in.

03 - Crank up your oven to 425˚F. Coat the squash cubes with olive oil, salt, and pepper. Spread them out on a baking tray and bake for 35-40 minutes till soft and golden brown.

04 - Drain the cooked orzo and spinach, returning them to the pot. Add roasted squash, garlic oil, and blue cheese. Mix gently so the cheese begins to melt into everything. Dish out and enjoy warm!

# Notes:

01 - Not a blue cheese fan? Swap it for feta or grated Parmesan.

02 - Leftovers stay fresh in the fridge for about 3 days if stored in a sealed container.

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