Ingredients

• 2 ea delicata squash, halved and seeded

• 3 tablespoons unsalted butter
• 3 fresh sage leaves

• 6 ounces whole grain orzo pasta - cooked according to package instructions, drained

• 1 tablespoon lemon juice
• 1/2 cup pumpkin seeds or chopped almonds, roasted

• 1/2 cup dried cranberries, halved
• 1/2 cup bread crumbs
• Italian parsley, chopped
• Handful of fresh pomegranate seeds
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. Rub cut side of the squash with oil, and roast, cut side up, until tender when pierced (approximately 40 min).
3. In a small saucepan over medium heat, heat the remaining butter until it melts and develops light brown color, about 5 minutes.
4. Remove from heat.
5. Tear the sage leaves and add them to the saucepan.

6. Strain the brown butter through a fine strainer, and toss the butter with the orzo and the lemon juice.
7. Add the cranberries and roasted pepitas to the orzo.

8. Mound the orzo into the squash.
9. Sprinkle a layer of bread crumbs on top.
10. Heat in a 250°F oven for about 20 minutes.
11. Garnish with parsley, pomegranate seeds, salt, and black pepper.
12. Enjoy!