Serves 2 as a main dish, or more if serving as a side
2-1/2 cups cubed butternut squash
1 T olive oil
Salt and pepper
1 cup whole wheat orzo
2 T olive oil
1 clove garlic, minced
2 cups spinach, thinly sliced
4 ounce package goat cheese, at room temperature
1. Preheat the oven to 425 and line a baking sheet with foil. Toss the butternut squash with olive oil and season with salt and pepper. Bake until tender and browned, 35-40 minutes. (Can make ahead and stash in the fridge for a few days for an easy weeknight dinner -- just reheat with the garlic later in the recipe.)
2. Cook orzo according to package directions. Drain well.
3. Meanwhile, heat the olive oil in a skillet pver medium-low heat and add the garlic. Cook until just softened, and then stir in the butternut squash. Cook until warmed through.
4. Combine the cooked orzo, hot squash-garlic mixture, spinach, and goat cheese. Stir until the cheese is melted and creamy and everything is combined. Serve warm.