Autumn Orzo Recipe
Orzo pasta with roasted butternut squash and sweet potato, shaved Brussels, crispy bacon, toasted pecans & dried cranberries in a maple Dijon vinaigrette
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Ingredients
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Pasta and Vegetables
Bacon and Nuts
Dried Fruits
Vinaigrette
Method
Prepare the Vegetables
Roast Butternut Squash and Sweet Potato
Preheat your oven to 400°F (200°C). Toss the diced butternut squash and sweet potato with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
Shave Brussels Sprouts
While the squash and sweet potato are roasting, rinse the Brussels sprouts and shave them thinly using a mandoline or a sharp knife.
Cook the Pasta and Bacon
Cook Orzo Pasta
In a large pot of salted boiling water, cook the orzo pasta according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.
Cook Bacon
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and drain on paper towels, reserving a tablespoon of the bacon fat.
Make the Vinaigrette
Prepare Maple Dijon Vinaigrette
In a small bowl, whisk together the reserved bacon fat, olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
Combine Ingredients
Mix Everything Together
In a large bowl, combine the cooked orzo, roasted butternut squash, sweet potato, shaved Brussels sprouts, crispy bacon, toasted pecans, and dried cranberries. Drizzle the maple Dijon vinaigrette over the salad and toss gently to combine.
Serve
Plate and Serve
Serve the Autumn Orzo warm or at room temperature, and enjoy!