Here's another orzo dish inspired by my local farmers' market, where the crates of acorn, butternut, and delicata squash are always far too appealing to pass up.
Delicata is an easy squash to work with. Thanks to its small size and thin skin, it cuts up easily, roasts quickly, and is a cinch to peel. The following dish is a good one to prepare for company, as you can have everything ready ahead, except for the orzo, leaving you with only pasta to cook once your guests arrive.
Delicata Squash Orzo Ingredients:
1 delicata squash, about 1 1/2 pounds
1 large yellow onion, diced
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon coarse black pepper
1/8 teaspoon cayenne
8 oz. cherry tomatoes, halved
3 cloves garlic, finely chopped
3 oz. (about 4 cups) baby spinach leaves, washed
1 lb. (dry) orzo
Cut delicata squash in half, length-wise. Scoop out and discard seeds. Place squash halves, cut side down, in a baking dish with about a half inch of water added. Bake in pre-heated, 375 degree oven for about 30 minutes, or until squash is knife-tender. Let squash cool, peel away skin, and cut into 1/4 inch cubes.
In a large sauté pan set over medium-low heat, sauté onion with olive oil, salt, pepper, and cayenne, until just browning. Add garlic and cook for 1 additional minute. Toss in the spinach and let it wilt, stirring, for 30 seconds before adding cherry tomatoes. Sauté for two additional minutes, remove from heat, and stir in the roasted squash.
Cook and drain orzo. Toss hot orzo with ingredients in sauté pan and serve. Keep it vegan, or top with grated Parmesan, if desired. Serves 4.
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