Today’s recipe? Orzo pasta with roasted vegetables. I simply roasted a number of the ingredients I had around the kitchen, and pulled it all together on a big family-style platter. The star of the show is the delicata squash. I can’t get enough of it this time of year, and love that you can roast and eat it with the skin on! Kale? It’s hard to escape right now, and for this you make it nice and toasty. The orzo is a blend of whole wheat and plain – the remainder of a bag I’ve had sitting around. I tossed it all with a salted yogurt dressing of sorts. Creamy, filling and all-in-all delicious.
Tips!
Don’t feel limited by the my choice of roasted vegetables here, you can certainly swap in whatever you can imagine would be good. So ideas include a different winter squash like a red kuri. Broccoli, cauliflower, leeks, carrots are all great. Just remember to roast each individually, they’ll cook at different timeframes.
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Source: 101 Cookbooks
