Squash and Orzo
Maple syrup, Parmesan, and spices make this winning combination of squash and orzo pasta a go-to side dish.
|Serving size:||1 cup|
|Prep time:||15 minutes|
|Cook time:||45 minutes|
|Total time:||60 minutes|
Measuring cups and spoons
1 16 ounce bag frozen butternut squash
4 tablespoons maple syrup
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 1/2 cups cooked and cooled orzo pasta or other small pasta shape
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon rosemary (dried or fresh)
1 cup grated Parmesan cheese
- Before you begin wash your hands, surfaces, and utensils.
- Preheat oven to 375 degrees.
- Line the baking sheet with aluminum foil. Pile the cubed squash on the baking sheet and drizzle maple syrup over the top. Sprinkle with red pepper flakes, cayenne pepper, rosemary, salt and pepper and toss with tongs or your hands to combine.
- Spread squash out in a single layer on the baking sheet and bake for 30 minutes, or until squash can be easily pierced with a fork.
- After 30 minutes, remove squash from oven and toss together with the pasta and Parmesan cheese.
- Orzo and squash reheat well without losing flavor or quality. You can cook the entire meal the night before and refrigerate until ready to serve the next day.
- This recipe is a great way to use up leftover pasta! Try any small shape: orzo, ditalini, elbow macaroni, etc.
- You can also use fresh winter squash like butternut or acorn. Before baking, par-bake the squash in the microwave: pierce the squash and place on a microwave-safe dish in the microwave. Cook on high for 6 minutes and cool until it’s safe to handle. Cut the squash in half lengthwise and scoop out the seeds. Use a vegetable peeler to remove the skin and cut the squash into 1-inch cubes.