1 small butternut squash, peeled, seeds removed, and cut into 1 inch cubes

1 small red onion, sliced

3 cloves garlic, peeled

2 tablespoons olive oil, divided 

salt and pepper to taste

1 cup orzo pasta

1 cup (packed) baby spinach, chopped

3/4 cup dried cranberries


Preheat oven to 400 degrees, and line a baking sheet with foil. In a large bowl, toss squash, onion, and garlic with 1 tablespoon of the olive oil. Spread out in a single layer on the baking sheet, and roast for 40-50 minutes, or until the squash is tender. Give the vegetables a good stir a couple times while they're roasting. 


While the squash is roasting, cook the orzo pasta according to directions on the box. Drain and set aside. 


After the veggies are done, chop the roasted garlic. Add the squash, onions, garlic, spinach, and cranberries to the orzo. Toss with the remaining tablespoon of olive oil and salt and pepper to taste. 


Printed from A Bitchin' Kitchen

Source: Two Peas and Their Pod

A BITCHIN' KITCHEN BY MAGGIE AND ANNIE GILL IS LICENSED UNDER A CREATIVE COMMONS ATTRIBUTION-NONCOMMERCIAL-NODERIVS 3.0 UNPORTED LICENSE.