Scale
Ingredients
- 1 20-ounce package of diced butternut squash, cut into 1/4-inch cubes
- 3 tablespoons olive oil
- salt and pepper, to taste
- 1 cup orzo
- 4 cups fresh baby spinach, shredded
- 3 tablespoons olive oil
- 6 ounces smoked mozzarella, cut into 1/4-inch cubes
Instructions
- Preheat the oven to 425F. Line a baking sheet with aluminum foil.
- Toss the butternut squash with 1 tablespoon of the olive oil, salt and pepper. Spread into a single layer on the baking sheet, then roast for 30-35 minutes, until the cubes are browned and tender.
- Place the spinach in a large bowl and set aside. Cook the orzo according to package instructions, then rinse with cold water and drain well. Add the orzo, the butternut squash cubes and the smoked mozzarella to the spinach, then add the remaining 2 tablespoons of olive oil and toss well to coat thoroughly. Taste for seasonings and serve.
Nutrition
- Serving Size: 4