Monday, November 10, 2014

Recipe: Orzo with Butternut Squash, Spinach, Mushrooms and Blue Cheese

We made a dish this weekend that I just had to share with you right away. We adapted a recipe originally found on the kitchn, and it instantly became a new favorite. We'll be seeing this on our dinner table again this fall.

Recipe: Orzo with Butternut Squash, Spinach, Mushrooms and Blue Cheese (Serves 4 to 6)

2 1/2 cups cubed butternut squash (1/2 inch cubes)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
8 oz regular orzo
2 cups shredded spinach
1 cup diced mushrooms
2 tablespoons olive oil
3 cloves garlic, minced
2 Tbsp. shallot, minced
1/3 cup blue cheese crumbles
1/4 cup pasta water

Preheat oven to 425˚F.
Toss butternut squash with the olive oil.
Spread into a single layer on a sheet tray.
Bake until squash is tender and starting to brown, 35 to 40 minutes.
Place the spinach in a large bowl and set aside.
In a small skillet, heat olive oil until just warm.
Stir in garlic and mushrooms, remove from heat and allow to sit until ready to use.
Place the orzo in a pot and cover with at least 2" of water.
Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes.
Drain and immediately pour the hot orzo on top of the spinach.
Let sit for a few minutes to slightly wilt spinach.
Add butternut squash to the pasta along with the cooked mushrooms, blue cheese, garlic, and olive oil.
Toss until well combined, pour pasta water over combination and stir, and serve warm.
We also topped ours with a peppercorn-crusted steak, sliced. The peppery and beefy flavor worked really well with this recipe.

We were able to use up some of the last Fresh Fork items lingering in our fridge and cupboard, and it was actually the first time that we had cooked with orzo. This dish will be making it into the rotation. It was relatively easy to make, didn't require a ton of time other than baking the squash, and we loved the flavor and textures in it. Enjoy!