Servings: 6
Prep time: 30

intro text

Preparation

  1. 1. Bring a pot of salted water to a boil. Add butternut squash and cook until tender. Drain and set aside, reserving about one cup of cooking liquid.
  2. 2. In a small saucepan, bring vegetable stock to a boil.
  3. 3. In a medium saucepan over medium heat, add olive oil. Add leeks and cook until soft and translucent, about 10 minutes.
  4. 4. Add orzo, cook for 2 to 3 min or until lightly toasted. Add boiling stock and reduce to a simmer. Simmer uncovered until liquid is absorbed and orzo is tender, about 15 minutes.
  5. 5. Meanwhile, using back of a fork or a potato masher, mash the squash with a few tablespoons of cooking liquid. Season with salt and pepper.
  6. 6. Once orzo is cooked, add spinach, parmesan cheese and mashed butternut squash. Stir to combine and season with salt and pepper.

Ingredients:

Ingredients

  • 1 small (or ½ large) butternut squash, peeled and cut into 1-inch cubes
  • 6 cups vegetable stock
  • 2 tablespoons olive oil
  • 2 leeks (whites only), thinly sliced
  • 2 cups orzo
  • 2 cups spinach, packed
  • ½ cup parmesan cheese
  • salt and pepper to taste

Nutritional Information

Calories

281 cals

Fat

9 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

42 g

Sugar

4 g

Fiber

4 g

Protein

11 g

Sodium

937 mg

*per serving



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