Roasted Butternut Squash Orzo Salad

On Saturday, we went to the farmers market and stocked up on fall produce. I love this time of year. We filled our arms with apples, pears, squash, and a large pumpkin. We bought two butternut squashes, one for butternut squash soup ,ย and one for a new recipe, roasted butternut squash orzo salad.

I love roasted butternut squash, it is one of my favorite vegetables. I could eat it plain all day long, but this time I wanted to create a new fall salad. I started with creamy orzo pasta and added in roasted butternut squash, garlic, red onions, and spinach. To keep the fall theme going, I tossed in dried cranberries. They added a nice sweetness and a pop of color. I drizzled olive oil over the top and seasoned the salad with salt and pepper. There was so much flavor going on, it didn’t need a dressing.

This roasted butternut squash orzo salad is good eaten warm or at room temperature. It is a great dish for fall and would be a perfect side to any holiday meal.

Roasted Butternut Squash Orzo Salad

Yield: Serves 4-6

Ingredients:

1 small butternut squash, peeled, seeds removed, and cut into 1 inch cubes
1/2 red onion, sliced
3 cloves garlic
1 tablespoon olive oil
Salt and pepper to taste
1 cup orzo pasta
4 cups water
2 cups fresh spinach, chopped
3/4 cup dried cranberries
Drizzle of olive oil
Salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Place butternut squash cubes, red onion slice, and garlic cloves on prepared baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss. Place in the oven and roast for 40-50 minutes, or until squash is tender. Make sure you stir once or twice while the squash is roasting.

2. While the butternut squash is roasting, cook the orzo pasta. Bring water to a boil and stir in orzo. Cook for about 10-12 minutes or until orzo is tender. Drain the orzo and put it in a medium bowl.

3. Chop the roasted garlic and red onions. Add the roasted butternut squash, garlic, and onions to the orzo. Stir in spinach and dried cranberries. Drizzle with olive oil and season with salt and pepper. Stir once more. Serve warm or at room temperature.

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If you like this roasted butternut squash orzo salad, you might also like:

Butternut Squash Apple Soup from Two Peas and Their Pod
Butternut Squash Pizza from Two Peas and Their Pod
Butternut Squash Gratin from Simple Bites
Couscous with Butternut Squash and Spinach from The Other Side of Fifty

Categories: Main Dishes Pasta Salads Side Dishes Thanksgiving Vegetarian