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Butternut Squash Seven Grain Orzo

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Serving Size: 
  • 1 lb. Pappardelle’s Seven Grain Orzo
  • 5 cups fresh butternut squash, peeled and cubed
  • 2-½ tablespoons Bella Sol California Extra Virgin Olive Oil, divided
  • 2-½ cups onions, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 cup canned, crushed tomatoes
  • 2 cups low-salt, gluten-free chicken broth
  • ½ cup fresh cilantro, chopped and divided
  • ½ cup grated Kasseri cheese, divided
  1. Preheat oven to 450 degrees. Toss squash with 1-1/2 tablespoons oil in a large bowl. Sprinkle generously with salt and pepper. Transfer squash to a large, rimmed baking sheet. Roast until tender and brown around edges, using a spatula to turn occasionally, 30 to 35 minutes. Remove from oven and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté onions until softened, 7 to 8 minutes. Add garlic, cumin, and cinnamon, stirring for 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
  3. Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm, stirring occasionally (8 to 10 minutes). Reserve 1 cup of cooking liquid, then drain and return pasta to pot.
  4. Add squash mixture, half of cilantro, and half of cheese; toss. Add reserved cooking liquid by 1/3 cupful to moisten. Season with salt and pepper. Transfer pasta to a bowl. Sprinkle with remaining cilantro and cheese.

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