Favorite Fall Orzo Salad
- 2 pounds butternut squash, cut into bite-sized cubes
- 1/4 pound orzo
- 2 ounces Maytag blue cheese
- 1/4 cup oil (scant)
- 1 bunch fresh sage leaves
- Fresh cracked pepper and coarse kosher, sea, or alder salt
- 1 bunch watercress, arugula, or any microgreen
- 1 ounce roasted pepitas
- If you didn't purchase the precut butternut squash, then peel and cube the squash. If you did purchase the precut squash, give it a good rinse and pat dry.
- Drizzle the butternut squash with a good quality oil. Salt and pepper to taste. If you have some smoked salt (like alder), you can substitute a pinch of it for regular kosher salt.
- Arrange clusters of sage on top of squash. Reserve 2 to 3 sage leaves. If you don't have fresh sage, you can substitute some dried "rubbed sage" -- sprinkle liberally like salt.
- Bake at 450 F for 30 to 40 minutes (depending on your cube size) or until golden caramelization and deliciousness occurs.
- Cook orzo according to package directions. At my farmer's market there is a vendor that sells an "autumn blend" of tricolor orzo. Boil in approximately 4 cups salted water for 15-17 minutes (normal orzo will probably take much less time -- check your package to be sure). Drain and chill.
- Combine cooked butternut squash, pepitas, and orzo and toss. (The leftover oil in the roasting pan will serve as your "dressing" -- use leftover oil in pan to minimally coat orzo). Personally I don't think you need any acid (like lemon or vinegar) because of the "tang" of the blue cheese -- but if you are omitting the cheese, you may want to try a few splashes of a good balsamic vinegar.
- Add crumbled blue cheese (or feta or chevre or omit cheese) and choice of greens. Add a few chiffonaded strips of fresh sage as a garnish.
butternut squash, orzo, cheese, oil, sage, pepper, arugula, pepitas
Taken from food52.com/recipes/19062-favorite-fall-orzo-salad (may not work)