Description

A hearty, budget-friendly weeknight meal featuring roasted butternut squash, chewy orzo pasta, salty feta cheese, and toasted walnuts. This salad is simple to make, tastes better the next day, and serves as a perfect comfort food for fall.

Ingredients

Scale

1 pound orzo pasta
1 medium butternut squash (about 2–3 pounds), peeled and cubed into ½-inch pieces
3 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
1 teaspoon dried thyme
Salt and black pepper to taste
1 cup crumbled feta cheese
½ cup chopped walnuts
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
2 tablespoons apple cider vinegar
1 tablespoon honey
Optional: 2 cups fresh spinach or arugula
Optional: ½ cup dried cranberries
Optional: 2 cups diced cooked chicken

Instructions

Preheat oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, maple syrup, dried thyme, salt, and pepper on a large baking sheet. Spread in a single layer to ensure roasting rather than steaming.
Roast the squash for 25-30 minutes, stirring halfway through, until tender and caramelized. If using walnuts, add them to the pan for the last 5 minutes to toast.
While the squash roasts, bring a large pot of salted water to a boil. The water should taste like the ocean.
Add orzo and cook according to package directions until al dente (8-10 minutes).
Before draining, reserve ½ cup of pasta water. Drain the pasta and set aside.
In a small bowl, whisk together apple cider vinegar, honey, and a pinch of salt and pepper to make the dressing.
In a large skillet or mixing bowl, combine the warm orzo, roasted squash, and toasted walnuts.
Pour the dressing over the mixture and toss to coat. Add a splash of reserved pasta water if the salad looks dry.
Add the crumbled feta cheese and minced garlic. Toss gently to distribute the cheese, allowing the warmth of the pasta to slightly melt it.
Taste and adjust seasoning with salt and pepper. Serve warm, at room temperature, or cold. Add fresh greens just before serving if desired.

Notes

Spread squash in a single layer to prevent steaming. Toast walnuts for extra crunch. Use starchy pasta water to help the dressing cling to the pasta. This salad tastes better the next day as flavors meld. It does not freeze well due to the feta cheese texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 8
Sodium: 450
Fat: 14
Saturated Fat: 5
Carbohydrates: 52
Fiber: 4
Protein: 12

Keywords: orzo salad, butternut squash recipe, fall dinner, budget family meal, vegetarian main course, meal prep, one pot dinner, cozy fall recipes