Description
Ingredients
For the Roasted Butternut Apple Orzo
12 oz (340 g) orzo pasta
3 cups butternut squash, peeled and cubed
2 medium Honeycrisp apples, cored and diced
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
4 oz (115 g) goat cheese, crumbled
⅓ cup toasted pecans, roughly chopped
2 tablespoons dried cranberries
2 tablespoons fresh parsley, chopped
For the Maple Cider Dressing
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Season the Squash and Apples: In a large bowl, combine the cubed butternut squash and diced Honeycrisp apples. Add olive oil, maple syrup, Dijon mustard, dried thyme, cinnamon, garlic powder, salt, and black pepper. Toss until evenly coated.
3. Roast the Vegetables and Apples: Spread the mixture evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the squash is tender and the apples are lightly caramelized.
4. Cook the Orzo: Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Drain well and transfer to a large serving bowl.
5. Prepare the Maple Cider Dressing: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth.
6. Combine Everything: Add the roasted butternut squash and apples to the cooked orzo. Pour the maple cider dressing over the mixture and gently toss to coat.
7. Add the Toppings: Fold in the crumbled goat cheese, toasted pecans, and dried cranberries.
8. Garnish and Serve: Sprinkle with fresh chopped parsley. Serve warm or at room temperature.
Notes
Even Roasting: Cut the squash into uniform cubes to help it cook evenly.
Apple Substitutions: Honeycrisp apples work beautifully, but Pink Lady or Fuji apples are great alternatives.
Cheese Options: Substitute feta cheese for a saltier flavor.
Nut-Free Option: Replace pecans with roasted pumpkin seeds.
Extra Protein: Add roasted chickpeas, white beans, or cooked chicken for a heartier meal.
Make Ahead: Prepare the roasted ingredients, orzo, and dressing separately, then combine before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Serving Tip: For the best texture, add goat cheese and pecans just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Side Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 510 kcal
- Sugar: 16 g
- Sodium: 570 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg