I borrowed the recipe from here and made a few changes...
2 cups of cubed butternut squash
1tbsp Maple Syrup
Salt and pepper
Low sodium chicken broth
1/2 cup of orzo
1 tsp of extra virgin olive oil
2 tbsp of crumbled goat cheese (I used a herb one I had hanging around the fridge)
1tbsp Maple Syrup
Salt and pepper
Low sodium chicken broth
1/2 cup of orzo
1 tsp of extra virgin olive oil
2 tbsp of crumbled goat cheese (I used a herb one I had hanging around the fridge)
Preheat the oven to 400F and drizzle cubed squash with maple syrup and olive oil. Season generously with salt and pepper. Bake 15-30 minutes until soft, turning occasionally. In a small pot bring broth to boil and cook orzo according to package directions. Toss squash, orzo and cheese together.
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