PCC Autumn Orzo

Serves: 4 to 6

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Preheat oven to 450° F.

Toss squash with 1 tablespoon oil, salt and pepper. Roast on a rimmed baking sheet in the oven until tender, 15 to 20 minutes. Cool.

Cook orzo in a large pot of boiling, salted water until tender, according to package directions. Drain, rinse and cool.

Combine remaining 5 tablespoons oil, PCC Basil Oil, vinegar, roasted garlic cloves and thyme in a food processor or blender. Season with salt and pepper. Puree until smooth.

In a large bowl, combine dressing with cooled squash, orzo, arugula, pumpkin seeds, Parmesan and cranberries.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: butternut squash, pasta

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