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Ingredients
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Pasta
Vegetables
Nuts & Seeds
Seasoning
Method
Preparation
- 1
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.
- 2
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
- 3
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.
- 4
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
- 5
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.
- 6
Serve
Taste and adjust seasoning with additional salt and pepper, if desired. Serve warm as a side dish or light main course.
