Orzo with Roasted Butternut Squash
Butternut squash is in season, and this is a delicious way to bring it to the dinner table as a side. It would also make for a great week’s worth of lunches at work, if you’re able to hold back from eating more than a serving at once. Bring it to a pot luck, and it’ll disappear quickly. And if you’re alright with butter, then it’s vegetarian, too!
1/2 of a large butternut squash
1/2 of a 1 lb. box of orzo
2 cups of baby arugula
3 tbs. of butter, divided in 1 tbs. and 2 tbs.
3 tbs. of salt
3 tbs. of shredded Parmesan cheese
2 tbs. of chiffonade sage leafs
2 tsp. of peeled and chopped garlic
1/2 tsp. of freshly ground nutmeg
Preheat oven to 400 degrees F. Peel and deseed the butternut squash. Chop into 3/4″-1″ pieces. Melt 1 tbs. of butter and toss together the butternut squash, sage, and nutmeg in the butter. Transfer to a baking dish, cover with foil, and roast in the oven for 25-30 minutes until soft and tender but not mushy.
Boil a large pot of water with the salt. Cook the orzo according to package directions. Strain the pasta, and while the pasta is draining in the sink, return the pot to the stove over medium-high heat, and add the remaining 2 tbs. of butter and garlic. Cook the garlic in the pot for 1 minute – the goal is to soften the garlic, not brown it. Add the orzo back to the pot and toss in the butter and garlic. Fold in the Parmesan, arugula, and butternut squash, and serve.