Who says orzo salad has had its time? By introducing seasonal veg and plenty of nutritious greens, there’s no reason why this rice-shaped pasta can’t be a healthy perennial staple all-year-round.
Perfect for potluck dinners with the family or a quick healthy lunch when you’re sapped of inspiration
Perfect for potluck dinners with the family or a quick healthy lunch when you’re sapped of inspiration, this roasted butternut squash and spinach salad makes for a great light and refreshing dish to balance out the sweet treats throughout the Autumn months. Bake Off fans, you knowww.
The beauty of this dish is that it’s easy to adapt to taste. You can change up the ingredients to suit your mood, loading up your al dente orzo with crumbly feta or tangy goat’s cheese, pumpkin seeds, pomegranates and sultanas for texture. Mwah – chef’s kiss!
Let’s get roasting…
SERVES
PREP:
15 MINS
COOK:
40 MINS
EASY
INGREDIENTS
Ingredients
- 500g butternut squash
- 3 tablespoons olive oil
- 200g orzo
- 300g shredded spinach
- 2 cloves of garlic
- Preheat your oven to 200°C
- Peel your butternut squash and chop into one-inch cubes
- Spread the squash on to a baking tray, toss in oil and season with salt and pepper
- Bake until your squash is starting to brown, about 40 minutes
- In a hot pan fry off your garlic (crushed or minced) and toss in your spinach until wilted
- Place the orzo in a pot of boiling hot water and cook until tender then drain
- Combine the garlic spinach, squash and orzo together and top with whatever ingredients you fancy, we think pine nuts and feta would be delish!
