Best Walnut Stilton Orzotto With Roasted Squash Port Sauce Recipes

ROASTED BUTTERNUT SQUASH & WALNUT ORZO

Roasted Butternut Squash & Walnut Orzo image

Delicious orzo recipe that can be served as an entrée or side dish. Using frozen, cubed butternut squash saves the time and effort required for a whole squash.

Provided by Alex Stratta

Time 30m

Number Of Ingredients 9

Ingredients

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
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 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.

Nutrition Facts : Calories 281 cal, TransFat 0 g, Cholesterol 12 mg, Carbohydrate 32 g, Protein 11 g

ROASTED SQUASH, CARROTS & WALNUTS

Roasted Squash, Carrots & Walnuts image

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Steps:

Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.