Recipes

Butternut squash & spinach farro

I could eat roasted butternut squash all day by itself, but this recipe enriches the sweet and nutty flavor of the squash, pairs it with vitamin A & C packed spinach, disease fighting garlic and pasta/rice of your liking.  I paired this with Italian Farro for an extra nutty and crunchy delightful dish.  Enjoy!

Italian farro with roasted butternut squash and spinach
Italian farro with roasted butternut squash and spinach
Ingredients
  • 2½ cups butternut squash, roasted
  • 1 cup orzo (I used 1/2 cup of Italian Farro)
  • 3 cups fresh spinach, shredded
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • salt and ground black pepper, to taste
Instructions
  1. Cut roasted butternut squash into ¼ inch cubes. Set aside.
  2. Cook orzo (or pasta/rice of choice) in boiling salty water according to package instructions. Drain, but reserve some of pasta water.
  3. In the meantime in a large pan, fry garlic in olive oil for a few seconds (until fragrant), add spinach and 1-2 Tbsp water you reserved from cooking orzo. Cook for 1-2 minutes or until spinach is soft to your liking.
  4. Add orzo/pasta, butternut squash and season to taste with salt and pepper.

Bon appetit!

Original recipe on Pinterest
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Roasted squash recipe
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