Roasted Butternut Squash & Walnut Orzo

By á-1244

Ingredients

• 1 medium butternut squash, peeled, cut into 1/2-inch cubes (3 cups)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon each dried sage and dried thyme
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/2 cup chopped California walnuts
• 1 cup orzo pasta
• 1 cup shredded Parmesan cheese

Preparation

Step 1

Directions

Preheat oven to 425°F. Line a baking sheet with foil and coat with cooking spray.

Combine squash, olive oil, herbs, red pepper and salt. Spread on prepared pan. Bake 12 minutes. Stir. Add walnuts; bake additional 5-8 minutes until squash is tender and walnuts lightly toasted.

While squash is roasting, cook orzo in salted water according to package directions. Drain, reserving 1/4 cup cooking water.

In a large bowl combine hot pasta, squash and walnuts. Stir in Parmesan cheese. Add some of the reserved pasta cooking water if needed to moisten. Serve immediately.

Boil