Roasted Butternut Squash Orzo Salad
Recipe type: Side Dish
Serves: 6-8
Originally appeared in Ami/Whisk magazine.
  • 1 small butternut squash, peeled and cut in small cubes
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • 1 tsp salt
  • ¼ t pepper
  • 1 lb orzo, cooked according to package directions
  • 3 scallions finely sliced
  • Seeds of one large pomegranate
  • 4 T olive oil
  • 2 T red wine vinegar
  • 1 T honey
  • 1 tsp salt
To Roast Butternut Squash:
  1. Preheat oven to 400 and line a cookie sheet with parchment paper.
  2. Combine cut up butternut squash with oil, honey, salt and pepper. Spread in a single layer on prepared cookie sheet.
  3. Roast at 400 for 40 minutes, stirring halfway through.
  4. Remove from oven and set aside to cool.
To assemble salad:
  1. Combine cooked, cooled orzo with roasted butternut squash, scallions and pomegranate seeds.
  2. In a small bowl, whisk together all dressing ingredients until smooth. Pour dressing over salad and stir until everything is evenly coated.
  3. Serve cold or room temperature.
  4. Salad can be prepared ahead - it's great the next day!
Recipe by Overtime Cook at