Orzo with Shrimp, Swiss Chard, Blue Cheese and Roasted Butternut Squash

Serves 4 as a main dish


  • 8 ounces of dry orzo pasta
  • 1 medium butternut squash – peeled and cut into 1” cubes
  • 4 ounces crumbled blue cheese
  • 8 ounces of 21/25 or 26/30 shrimp (peeled and deveined)
  • 1 bunch of Swiss chard (or other green like spinach or kale) – cleaned, stems removed and cut into half lengthwise and roughly chopped into strips
  • 2 tablespoons extra virgin olive oil – divided into 2
  • 2 cloves of garlic finely chopped
  • Salt
  • Pepper

For the butternut squash

  • Preheat oven to 375F
  • Toss butternut squash cubes with 1 tablespoon of oil, ¼ teaspoon of salt and 1/8 teaspoon of black pepper
  • Line baking sheet with parchment paper
  • Spread butternut squash evenly on baking sheet
  • Bake for 35 to 40 minutes (edges should be slightly browned) – toss squash halfway through baking

For the orzo

  • Pasta should be prepared so that it finishes at the same time as the squash
  • Cook orzo pasta according to instructions to al dente
  • Drain and reserve pasta

For the Swiss chard and shrimp

  • Heat oil in sauté pan over med high heat until shimmering
  • Add garlic and cook for 1 minute, but do not allow to brown
  • Add Swiss chard and sauté for 5 minutes
  • Add shrimp to the Swiss chard and sauté for 8 minutes then remove from heat.

To finish preparation

  • Pour hot orzo into 8” to 9” casserole dish
  • Spread 4oz of blue cheese crumbles evenly over orzo
  • Add cooked squash cubes
  • Add prepared Swiss Chard and shrimp
  • Salt and pepper to taste
  • Stir to mix everything together and serve
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