Warm Orzo Pasta Salad with Butternut Squash

• servings: 6 servings

Ingredients

3 cups butternut squash, peeled and cubed into 1/2 inch pieces

2 tbsp DeLallo Extra Virgin Olive Oil

1 tbsp fresh thyme

1 tsp maple syrup

Kosher salt and freshly ground black pepper

12 oz DeLallo Orzo

3-4 cups arugula

1/4 cup DeLallo Extra Virgin Olive Oil

2 tbsp apple cider vinegar

2 tbsp maple syrup

1 tbsp dijon mustard

1 tsp kosher salt

1 shallot, minced

Directions

Preheat the oven to 400° F and line a sheet pan with parchment paper.

In a large bowl, toss the cubed butternut squash with the olive oil, thyme and maple syrup. Season with salt and pepper. Spread the squash onto the sheet pan and bake for 20-25 minutes or until soft and caramelized.

Meanwhile, bring a large pot of generously salted water to a boil. Add the orzo and cook al dente according to the package instructions. Drain and set aside.

To make the maple dijon vinaigrette, combine the ingredients in a jar and shake vigorously to combine.

In a large serving bowl, toss the butternut squash with the orzo and viniagrette. Taste and add more salt and olive oil if needed. Toss in the arugula now if you don't mind it wilting a bit or wait to serve with indiviudal portions.

Nutrition

• Serving Size: 1
• Calories: 209
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 344 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 3 g