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Squash and orzo on a white plate.
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Squash and Orzo

Course Main Course
Keyword Vegetarian, Maple Syrup, Parmesan Cheese, Salt, Butternut Squash, Roasted Squash, Orzo, Winter Squash, Butter, Cayenne, Red Pepper Flakes, Parmesan, Squash, Ground Black Pepper, Cayenne Pepper, Rosemary, Acorn Squash, Orzo Pasta, Pasta
Dietary Need Vegetarian
Cooking Method Oven, Stovetop
Program Cooking Matters
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 161kcal
Author Lynn Fredericks- FamilyCook Productions

Equipment

  • Oven
  • Stovetop
  • Baking Sheet
  • Colander
  • Large Pot
  • Medium Bowl

Ingredients

  • Winter Squash Such as butternut or acorn
  • 2 teaspoons Maple Syrup
  • ¼ teaspoon Red Pepper Flakes
  • 1 pinch Cayenne Pepper
  • ¾ cup Orzo Pasta
  • 1 Tablespoon Butter
  • ½ teaspoon Salt
  • 1 pinch Ground Black Pepper
  • 1 Tablespoon Rosemary Optional; fresh
  • 1 cup Parmesan Cheese Optional; grated

Instructions

  • Preheat oven to 375°F.
  • Rinse and cut squash in half. Remove seeds.
  • If using fresh rosemary, rinse and chop now.
  • Drizzle 1 teaspoon maple syrup over the cut side of each squash half. Sprinkle each with red pepper flakes and cayenne. If using rosemary, add now.
  • Cover baking sheet with aluminum foil. Place squash halves on the baking sheet. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes. Remove from oven. Keep squash loosely covered with foil.
  • Cook pasta following package directions. Drain in a colander. Transfer to a medium bowl. Add butter, salt, and pepper. Stir to coat well.
  • Cut each squash half into thirds. Remove skin from squash. Serve one piece of squash over each portion of pasta.
  • If using grated Parmesan cheese, sprinkle over squash and orzo now.

Notes

  • Orzo and squash reheat well without losing flavor or quality. Cook the entire meal the night before. Refrigerate until ready to serve the next day.
  • For faster cooking, heat squash halves in the microwave. Heat for 7 minutes on high, or until squash is tender and pierces easily with a fork.
  • For a quicker pasta dish, peel squash and chop into bite-size pieces. Using the same ingredients as in step 4, roast squash for 25 minutes. Toss with cooked whole wheat pasta, olive or canola oil, and grated Parmesan cheese.

Nutrition

Calories: 161kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 219mg | Potassium: 582mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16162IU | Vitamin C: 32mg | Calcium: 80mg | Iron: 1mg