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Ingredients
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Pasta
Vegetables
Nuts & Seeds
Seasoning
Method
Preparation
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). In a large bowl, combine the diced butternut squash with 1 tablespoon of olive oil, salt, pepper, ground cinnamon, and fresh thyme leaves. Toss until the squash is well coated.
Roast the Butternut Squash
Spread the seasoned butternut squash on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking.
Cooking the Orzo
Boil the Orzo
While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
Drain and Rinse
Once cooked, drain the orzo in a colander and rinse briefly under cold water to stop the cooking process. Set aside.
Combining Ingredients
Mix the Ingredients
In a large mixing bowl, combine the roasted butternut squash, cooked orzo, and pepitas. Drizzle with the remaining tablespoon of olive oil and toss gently to mix everything together.
Serve
Taste and adjust seasoning with additional salt and pepper, if desired. Serve warm as a side dish or light main course.