Description
A quick and comforting weeknight dinner featuring roasted butternut squash, nutty orzo, and tangy feta cheese with a lemon dressing. This one-pan wonder is ready in 30 minutes and perfect for busy evenings.
Ingredients
Scale
- 12 ounces orzo pasta
- 1 medium butternut squash (about 2 pounds), peeled and cubed into ½-inch pieces
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons butter (or olive oil)
- 1 cup feta cheese, crumbled
- ½ cup walnuts, chopped
- 1 large lemon, juiced and zested
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon Dijon mustard
- 2 cups kale, chopped
- ½ cup dried cranberries
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash into ½-inch pieces.
- Toss squash cubes with melted butter, salt, and pepper. Spread in a single layer on a large baking sheet.
- Roast squash for 20 minutes, stirring halfway through, until tender and caramelized.
- While squash roasts, bring chicken broth to a boil in a large pot. Add orzo and cook for 8-10 minutes until al dente. Drain and set aside (do not rinse).
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
- In a large mixing bowl, combine warm orzo, roasted squash, chopped kale, dried cranberries, and toasted walnuts.
- Pour dressing over the mixture and toss gently to coat.
- Fold in crumbled feta cheese last.
- Serve warm or at room temperature.
Notes
Massage kale with oil and salt to tenderize it. Toast walnuts with the squash for the last 5 minutes. Use low-sodium broth to control saltiness. This salad tastes better the next day as flavors meld. Do not freeze as kale and squash may become mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 5
- Protein: 10
Keywords: orzo salad, butternut squash, fall dinner, weeknight dinner, easy recipes, vegetarian, gluten-free option, meal prep