Tuscan Orzo Salad with Roasted Butternut Squash | Autumn Lunch
(0)
40 min
Under an hour
Sezamo
O salată toscană caldă și reconfortantă de toamnă, cu paste orzo al dente, cuburi dulci de dovleac copt la cuptor cu cimbru și usturoi, spanac baby proaspăt, pecorino aromat și semințe crocante de dovleac. Un prânz complet, echilibrat și plin de savoare mediteraneană.
Ingredients
Preparation method
Preparing and roasting the squash
Preheat the oven to 200°C and line a baking sheet with parchment paper. Peel and deseed the butternut squash, then cut it into bite-sized cubes of about 2 cm.
Arrange the squash cubes on the baking sheet, drizzle with 20 ml of extra virgin olive oil, sprinkle with dried thyme, crushed garlic, sea salt, and ground black pepper. Roast in the oven for 25 minutes, until the squash is tender and lightly caramelized on the edges.
Cooking the pasta and toasting the seeds
Bring salted water to a boil in a large pot. Once boiling, add the orzo pasta and cook according to the package instructions (about 8-9 minutes) until al dente. Drain well and let cool slightly.
Chef's tip
For an even more pronounced Tuscan touch, you can also add a sprig of fresh rosemary alongside the squash while roasting.
The salad is delicious both warm and cold, making it ideal for a packed lunch the next day.
50 min
Quick
