Ingredients:
- 2 lbs. butternut squash, cut into bite-sized cubes
- 1/4 lb. orzo
- 2 oz. bleu cheese or feta
- 1/4 cup olive oil
- 1 bunch fresh sage leaves
- To taste pepper and salt
- 1 bunch arugula, or any green combination
- 1 oz. roasted pine nuts
Directions:
- Peel and cube the squash; drizzle with olive oil and salt and pepper to taste. Arrange clusters of sage on top of squash. Reserve two to three sage leaves. If you don’t have fresh sage, you can substitute some dried sage. Bake at 450 F for 30 to 40 minutes or until golden brown.
- Cook orzo according to package directions. Combine cooked butternut squash, pine nuts and orzo and toss.
- Use leftover oil in the squash pan for dressing. Add crumbled cheese and choice of greens. Garnish with sage leaf.
