Squash and Orzo
Makes: 6 Servings

Squash and Orzo

Use as a side dish or serve with baked chicken for a new family-friendly favorite. 

Prep/cook time: approximately 1 hour


  • 1 large winter squash (such as butternut or acorn)
  • 2 teaspoons maple syrup
  • 1/4 teaspoon red pepper flakes
  • Pinch ground cayenne pepper
  • 3/4 cup orzo pasta
  • 1 Tablespoon butter
  • 1/2 teaspoon salt
  • Pinch ground black pepper
  • 1 Tablespoon fresh rosemary (optional)
  • 1 cup grated Parmesan cheese (optional)
Serving Size: 1/2 cup orzo and 1 piece of squash
Total Fat2.5 g
Saturated Fat1 g
Cholesterol5 mg
Sodium200 mg
Total Carbohydrate33 g
Dietary Fiber2 g
Total Sugars5 g
Added Sugars included0 g
Protein4 g


  1. Preheat oven to 375°F.
  2. Rinse and cut squash in half. Remove seeds.
  3. If using fresh rosemary, rinse and chop now.
  4. Drizzle 1 teaspoon maple syrup over the cut side of each squash half.
  5. Sprinkle each with red pepper flakes and cayenne. If using rosemary, add now.
  6. Cover baking sheet with aluminum foil and place squash halves on the baking sheet.
  7. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes.
  8. Remove from oven. Keep squash loosely covered with foil.
  9. Cook pasta following package directions.
  10. Drain in a colander.
  11. Transfer to a medium bowl. Add butter, salt, and pepper. Stir to coat well.
  12. Cut each squash half into thirds and remove skin from squash.
  13. Serve one piece of squash over each portion of pasta.
  14. If using grated Parmesan cheese, sprinkle over squash and orzo when serving.

Recipe Source: CookingMatters.org

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