Roasted Butternut Squash & Walnut Orzo

By Alex Stratta
Total Time
30 Mins
Serves
6
Meal
Dinner Lunch
Course
Side

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.

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Calories
281
Total Fat
13
Trans Fat
0
Polyunsaturated Fat
5
Cholesterol
12
Sodium
305
Carbohydrates
32
Dietary Fiber
3
Protein
11

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.