Ingredients
Butternut Squash and Orzo
- 3 cups butternut squash, peeled and cubed into 1/2 inch pieces
- 2 tbsp DeLallo Extra Virgin Olive Oil
- 1 tbsp fresh thyme
- 1 tsp maple syrup
- Kosher salt and freshly ground black pepper, to taste
- 12 oz DeLallo Orzo
- 3-4 cups arugula
Maple Dijon Vinaigrette
- 1/4 cup DeLallo Extra Virgin Olive Oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1 shallot, minced
Instructions
- Prepare and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of extra virgin olive oil, fresh thyme, maple syrup, salt, and freshly ground black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes or until tender and caramelized, stirring halfway through to ensure even cooking.
- Cook Orzo Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Drain and set aside.
- Prepare Maple Dijon Vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and minced shallot until smooth and emulsified. Adjust seasoning to taste.
- Combine Salad Ingredients: In a large mixing bowl, toss the warm roasted butternut squash, cooked orzo pasta, and arugula. Drizzle with the prepared maple Dijon vinaigrette and toss gently until everything is well coated.
- Serve: Serve the salad warm or at room temperature as a main dish or side. Enjoy this hearty and flavorful salad that beautifully balances sweetness, tang, and freshness.
Notes
- Use fresh thyme for the best flavor; dried thyme can be substituted but use about 1 teaspoon.
- Maple syrup can be replaced with honey if preferred.
- For added texture, sprinkle toasted walnuts or pecans before serving.
- This salad can be served warm, at room temperature, or chilled.
- Make sure to reserve a little pasta water if you prefer to loosen the dressing while tossing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
