PCC Autumn Orzo

Serves: 4 to 6

Your rating: None (6 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!

Learn more about our recipes. View guidelines »

More about: butternut squash, pasta

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