Butternut Orzo with Cherries and Pecans {Vegan}

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.

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Butternut Orzo with Cherries and Pecans {Vegan}

Serves 4

Ingredients

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*Ingredients

Instructions

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.

Notes

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.