Butternut Squash Orzo with Cherries & Pecans!
- 1 whole Butternut Squash, Peeled, Seeds Removed, Then Cubed
- 2 Tablespoons Olive Oil, Divided
- ½ boxes Orzo Pasta (1 Pound Box)
- ¾ cups Pecans
- 1 Tablespoon Maple Syrup
- 1 teaspoon Salt
- 1 teaspoon Fresh Rosemary, Minced
- 1 teaspoon Lemon Juice
- ½ cups Dried Cherries
- 1 cup Arugula
Preheat the oven to 450 F.
On a rimmed baking sheet, toss squash with half of the olive oil and bake for 25-30 minutes or until soft. Turn squash halfway during roasting.
While the squash is baking, boil and drain orzo according to package instructions.
Optional: Toast pecans in a hot, dry pan over medium heat for about 5 minutes tossing occasionally. This really enhances their flavor.
Once the orzo and butternut squash are finished, put the drained orzo back into the pot. Then add the remaining ingredients, except the arugula, together in the orzo pot. Don’t forget the remaining half of the olive oil. Toss to combine then plate.
Sprinkle the arugula on top of the pasta right before serving.