Our Autumn Harvest Orzo (featuring pumpkin, chestnut and sage-flavored orzo) marries perfectly with roasted butternut squash, nutty browned butter and warm cinnamon.
Prep time: 0 min
Cook time: 35 min
Total time: 35 min
Ingredients
Makes 4 to 6 servings
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1 Butternut Squash, peeled and cut into small dice (2 cups)
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4 Tablespoons Olive Oil, divided
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3/4 Teaspoon Kosher Sea Salt Flakes, divided
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4 Cups Salted Water
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1 Cup Autumn Harvest Orzo, uncooked
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1/4 Cup Unsalted Butter
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1/4 Teaspoon Ground Korintje Cinnamon
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1/4 Teaspoon Ground Black Peppercorns Dustless
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2 Tablespoons Fresh Parsley, chopped
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Parmesan Cheese, shaved, for serving
Directions
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Preheat oven to 400°F, and line baking sheet with aluminum foil.
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Toss butternut squash with 2 tablespoons olive oil and 1/2 teaspoon salt in large bowl. Turn out onto prepared baking sheet, and roast until fully tender, about 20 minutes. Remove from oven and set aside.
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Bring water to a boil. Add Autumn Harvest Orzo Blend and bring back to boil. Reduce heat and simmer until al dente, about 10 minutes. Drain.
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Melt butter in large skillet over medium heat. Continue cooking until butter reaches nutty brown color. Turn off heat and add remaining olive oil, cinnamon, black pepper and remaining 1/4 teaspoon salt. Stir in butternut squash, cooked orzo and chopped parsley until thoroughly combined.
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Serve immediately, topped with shaved Parmesan cheese.