Follow Kacy’s easy step by step recipe for Butternut Squash and Spinach Orzo for a great family or special event meal.
1 bag Orzo Pasta
Extra Virgin Olive Oil
About 3 or 4 cups of Butternut Squash – cubed
1 medium onion – chopped
5 cloves of garlic – chopped
1 bunch of Baby Spinach
¾ Cup of Cream or ½ & ½ (maybe a bit more for extra creaminess)
8 oz. Gorgonzola cheese
Pepper and Sea Salt to taste
2 Tbsp fresh Rosemary – diced
Heat a large skillet on medium high, and add a generous amount of olive oil. Add the chopped onion to the oil and let sauté until just soft. Add garlic and squash and reduce heat to medium. Sauté until the squash starts to gently brown…tossing occasionally, so it is cooked evenly. Do not rush this step….let the squash almost caramelize. As the squash cooks, add a couple tablespoons of fresh rosemary.
Meanwhile, boil water for the orzo. Add a touch of olive oil and salt to the water, add and cook orzo according to the directions on the box. When the orzo is finished, drain water and return orzo to the pot. Reduce the heat to low. Add ½ of the cream and toss gently.
Combine the squash, garlic and onion mixture to the orzo and continue to gently toss. Add in ½ of the Gorgonzola cheese and the remainder of the cream. Salt and pepper to taste (more pepper than salt).
Now, put the spinach in the bottom of a large shallow serving bowl, place the orzo/squash on top of the spinach and fold gently. Garnish the edges of the bowl with a few spinach leaves and top with the remaining Gorgonzola and Parmesan.
This is one of those dishes that I love to save for a very special occasion. It is so decadent, and really stands alone with a bottle of beautiful white wine to make a fabulous meal. It is a feel good dish that just makes everyone feel amazing.
Sit back, and indulge, enjoy great friends and great food, and great conversation.
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