ROASTED BUTTERNUT SQUASH AND WALNUT ORZO

ROASTED BUTTERNUT SQUASH AND WALNUT ORZO image

Yield 6

Number Of Ingredients 9

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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
½ teaspoon red pepper flakes
¼ teaspoon salt
½ cup chopped California walnuts
1 cup orzo pasta
1 cup shredded Parmesan cheese

Steps:

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