Butternut squash’s beautiful orange color contributes to its wide variety of vitamins and minerals, including Vitamins A and C, beta carotene, potassium, and soluble fiber. Vitamin A and C help to protect your body from free radicals and reduce inflammation.
- 1 medium butternut squash, peeled and cut into 1/2” cubes (about 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 walnuts, chopped
- 1 cup orzo pasta
- 1 cup shredded Parmesan cheese
- Cooking spray
- Preheat oven to 425 degrees F. Line a baking sheet with foil and coat with cooking spray.
- In a large bowl, combine squash, olive oil, garlic, sage, thyme, red pepper and salt. Mix well.
- Spread squash mixture on prepared pan. Bake 12 minutes. Stir. Add walnuts; bake additional 5-8 minutes until squash is tender and walnuts are lightly toasted.
- While squash is baking, cook orzo according to package directions. Drain, reserving 1/4 cup of the cooking water.
- In a large bowl, combine hot orzo and squash mixture. Stir in Parmesan cheese. Add some of the reserved pasta cooking water if needed to moisten. Serve immediately.
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