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|
Microwave-safe dish large enough to hold the squash
Serve with baked chicken breast, turkey meatballs, cooked beans, or tofu to complete this meal.
1 large winter squash (such as butternut or acorn)
4 tablespoons maple syrup
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
¾ cup orzo pasta
1 tablespoon butter
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, utensils and vegetables.
- Preheat oven to 375° F
- Pierce squash and place on a microwave-safe dish in microwave. Cook on high 6 minutes or until soft. Let cool.
- Cut squash in half and use a spoon to scoop out seeds. Peel the skin off the squash and cut into 1-inch cubes.
- Line the baking sheet with aluminum foil.
- Place cubed squash on baking sheet and add maple syrup, red pepper flakes, cayenne pepper, rosemary, salt, and pepper.
- Mix and toss seasonings on squash and place in oven for 30-40 minutes.
- While squash is baking, fill medium pot with water and bring to a boil.
- Once boiling, pour in orzo pasta and cook according to box directions.
- Once finished, drain pasta and pour in bowl.
- Take squash out of the oven, add to orzo, and toss with butter until melted. Add parmesan and stir.
- 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.