i am about to embarrass myself < —– a total first.
i’m not even fashionably late to this game, i’m a hop, skip and a however-far-away-donald-trump-should-stay-from-the-oval-office (and i’m a republican saying that < – – ) from being relevant right now.
although, i will say – relevancy is a little overrated. as i’ve shown in every single one of my posts to-date.
so basically, i’m saying irrelevant things and embarrassing myself. so far this is going like most of my first dates. let’s do this, shall we?
i meant to post this recipe weeks, er a month, two months ago. when i made it. but i was totally delinquent. i cooked it up for one of my best friends bridal showers i was hosting (my foxden, moved to london, so met her in iceland, returned to the homeland chicago, charlotte to my carrie, friend) and i must say, i must love her a whole lot because this little dish was a labor of love < — i don’t believe in lying to you.
i sometimes read these recipes and i’m like whaaaaaaa. i need four pieces of special equipment, a jack hammer and four unicorns to make this recipe. and it definitely has simple in the title. damn seo is going to make liars out of all of us.
it does take a few steps – but i’ll let you in on a few cheats –it is 100% worth it. it’s really just the butternut squash that was a pain. and i ended up adding more to this recipe, so really it’s all my fault and this recipe is kindergarten easy. i’m just a whiner.
this one was a hugeeee hit at the shower. i actually blushed at the things people were saying. i felt like they could see into my soul and were trying tom make my dreams come true.
the reason the photos are so donald trump awful are because it was pouring cats and dogs outside.
buy the butternut squash pre-cut or just make the right amount the first time (unlike me, duh). i’m also wondering how a can of butternut squash would work in this. i fear it would be too overpowering and would take away from the other ingredients. hmmm, might have to try it for kicks and giggles.
- 2 1/2 cups cubed butternut squash (1/4-inch cubes)
- 3 tablespoons olive oil
- kosher salt and fresh ground pepper to taste, (about 1/4 tsp)
- 1 cup orzo (whole wheat or regular)
- 2 cups spinach
- 1/2 cup pine nuts
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 red onion, diced (optional)
- 1/3 cup goat cheese crumbles
- Preheat oven to 425˚F. Toss butternut squash with 1 tablespoon of 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. (you can do this ahead of time)
- In a skillet, add pine nuts over medium high heat. toast until golden brown, 3 – 5 minutes.
- Place the orzo in a pot and cover with at least 2 inches 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 goat cheese, onion, salt and pepper to taste, lemon juice, and pine nuts. Toss until well-combined and serve warm.