Description
Creamy autumn orzo with butternut squash reveals Mediterranean-inspired comfort on a plate. Roasted vegetables, tangy feta, and herb-infused dressing invite you to savor seasonal warmth in each delightful bite.
Ingredients
Scale
- 1 butternut squash
- 1 cup kale, chopped
- 1 cup orzo
- ½ cup (120 mL) extra virgin olive oil
- 3 tbsps (45 mL) apple cider vinegar
- 2 tsp (10 mL) maple syrup
- 1 tsp (5 mL) dijon mustard
- 1 clove garlic, finely chopped or grated
- ¾ tsp (4 g) salt
- Freshly cracked black pepper
Instructions
- Preparation: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper, creating an ideal roasting environment for butternut squash.
- Seasoning Squash: Coat butternut squash cubes with cinnamon, nutmeg, olive oil, maple syrup, salt, and pepper, ensuring each piece is thoroughly seasoned for maximum flavor infusion.
- Roasting: Spread squash in a single layer on prepared baking sheet, roasting for 20-25 minutes and rotating midway to achieve caramelized, tender pieces with rich autumn-inspired flavors.
- Pasta Cooking: Boil salted water and cook orzo until al dente, then drain and transfer to a mixing bowl, preventing sticking with a light olive oil drizzle and allowing to cool completely.
- Vinaigrette Creation: Whisk apple cider vinegar, maple syrup, dijon mustard, garlic, salt, and pepper in a glass jar until smoothly emulsified, creating a vibrant dressing.
- Nut Toasting: Carefully toast almonds and pepitas in a dry skillet over medium-low heat, stirring continuously until golden and aromatic, enhancing their nutty essence.
- Ingredient Assembly: Combine cooled orzo with kale, scallions, shallot, feta cheese, toasted nuts, dried cherries, and parsley in a large serving bowl, creating a harmonious autumn-inspired salad.
- Final Touches: Gently fold roasted butternut squash into the mixture, drizzle vinaigrette to taste, and season with additional salt and pepper, ensuring a perfectly balanced flavor profile.
- Serving: Toss ingredients delicately to distribute flavors and textures, then serve at room temperature, showcasing the salad’s vibrant and seasonal characteristics.
Notes
- Optimize Roasting Technique: Spread squash pieces in a single layer without overcrowding to achieve perfect caramelization and prevent steaming.
- Pasta Cooling Hack: Drizzle olive oil on hot orzo immediately after draining to prevent clumping and ensure smooth, separated pasta.
- Nut Toasting Wisdom: Watch nuts closely while toasting, stirring continuously to prevent burning and develop rich, nutty flavors.
- Flavor Balancing Tip: Taste and adjust vinaigrette and seasoning gradually, allowing the complex ingredients to harmonize without overwhelming each other.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg