Roasted Butternut Squash & Walnut Orzo

Roasted Butternut Squash & Walnut Orzo

Delicious orzo recipe that can be served as an entrée or side dish. Using frozen, cubed butternut squash saves the time and effort required for a whole squash.


  • 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


  1. Preheat oven to 425°F. Line a baking sheet with foil and coat with cooking spray.
  2. 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.
  3. While squash is roasting, cook orzo in salted water according to package directions. Drain, reserving 1/4 cup cooking water.
  4. 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.


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