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
  • 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
  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

Roasted squash recipe


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