Squash and Orzo
Use as a side dish or serve with baked chicken for a new family-friendly favorite.
Recipe Source: cookingmatters.org
- 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)
- Preheat oven to 375°F.
- Rinse and cut squash in half. Remove seeds.
- If using fresh rosemary, rinse and chop now.
- Drizzle 1 teaspoon maple syrup over the cut side of each squash half.
- Sprinkle each with red pepper flakes and cayenne. If using rosemary, add now.
- Cover baking sheet with aluminum foil and place squash halves on the baking sheet.
- Roast until squash is tender and pierces easily with a fork, about 30–35 minutes.
- Remove from oven. Keep squash loosely covered with foil.
- Cook pasta following package directions.
- Drain in a colander.
- Transfer to a medium bowl. Add butter, salt, and pepper. Stir to coat well.
- Cut each squash half into thirds and remove skin from squash.
- Serve one piece of squash over each portion of pasta.
- If using grated Parmesan cheese, sprinkle over squash and orzo when serving.