This pasta has all the goods- veggies, fruits, and nuts! Oh, and maple syrup and fresh rosemary. Great for weeknights, hosting, as a main course, or as a side dish.
How To Chop up a Butternut Squash
- 1 medium Butternut Squash, cubed
- 2 Tablespoons Olive Oil, divided
- 1 Tablespoon Maple Syrup
- 1 teaspoon Salt
- 1 teaspoon Fresh Rosemary, minced
- 1 teaspoon Lemon Juice
- 1/2 lb Orzo Pasta (1/2 box)
- 1/2 cup Dried Cherries*
- 3/4 cup Pecans*
- 2 handfuls Arugula*
- Preheat the oven to 450 degrees.
- On a baking sheet, toss squash with 1 Tablespoon olive oil and bake for 25-30 minutes or until soft. Turn squash halfway during roasting.
- While the squash is baking, boil and drain orzo according to package instructions.
- Optional: Toast pecans in a hot, dry pan for about 5 minutes tossing occasionally. This really enhances their flavor.
- Once the orzo and butternut squash are finished, add the remaining ingredients, except the arugula, together in the orzo pot. Don't forget that second Tablespoon of olive oil.
- Sprinkle the arugula on top of the pasta right before serving.
- Substitutions: Dried cherries and pecans can be quite expensive but I scored bulk bags at Costco! You can easily substitute dried cranberries and almonds for a budget friendly option.
- Spinach can be substituted for arugula if you already have that on hand, but I'm telling ya' arugula is delish and great in salads and sandwiches.