Roasted Butternut Squash & Walnut Orzo

Roasted Butternut Squash & Walnut Orzo

DESCRIPTION

Delicious orzo recipe that can be served as an entrée or side dish. Using frozen, cubed butternut squash saves the time and effort required for a whole squash.

Total Time
30 Mins
Serves
6
Meal
Dinner Lunch
Course
Side

Total Time

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins

Nutrition

Calories
281 cal
Total Fat
13 g
Trans Fat
0 g
Polyunsaturated Fat
5 g
Cholesterol
12 mg
Sodium
305 mg
Carbohydrates
32 g
Dietary Fiber
3 g
Protein
11 g

Ingredients

  • 1 medium butternut squash, peeled, cut into 1/2-inch cubes (3 cups)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon each dried sage and dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/2 cup chopped California walnuts
  • 1 cup orzo pasta
  • 1 cup shredded Parmesan cheese

Preparation

  1. Preheat oven to 425°F. Line a baking sheet with foil and coat with cooking spray.
  2. Combine squash, olive oil, herbs, red pepper and salt. Spread on prepared pan. Bake 12 minutes. Stir. Add walnuts; bake additional 5-8 minutes until squash is tender and walnuts lightly toasted.
  3. While squash is roasting, cook orzo in salted water according to package directions. Drain, reserving 1/4 cup cooking water.
  4. In a large bowl combine hot pasta, squash and walnuts. Stir in Parmesan cheese. Add some of the reserved pasta cooking water if needed to moisten. Serve immediately.