Hey guys!
Tasty Tuesday is here!
Today I am sharing one of my all time favorite recipes I found in the Yoga Journal a while ago.
Ever since it has been my number one choice when it comes to cooking squash this time of year. Even though it is pretty easy to make, I usually make it on the weekends as it requires a little bit more time than I have/am willing to spend on a week night meal prep 🙂
Delicata Squash with Orzo
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
- Preheat the oven to 375°F.
- Rub cut side of the squash with oil, and roast, cut side up, until tender when pierced (approximately 40 min).
- In a small saucepan over medium heat, heat the remaining butter until it melts and develops light brown color, about 5 minutes.
- Remove from heat.
- Tear the sage leaves and add them to the saucepan.
- Strain the brown butter through a fine strainer, and toss the butter with the orzo and the lemon juice.
- Add the cranberries and roasted pepitas to the orzo.
- Mound the orzo into the squash.
- Sprinkle a layer of bread crumbs on top.
- Heat in a 250°F oven for about 20 minutes.
- Garnish with parsley, pomegranate seeds, salt, and black pepper.
- Enjoy!
www.leanlena.com
The original recipe can be found on the Yoga Journal website right here.
I made it this last weekend and every member of my family had their plates empty before my first spoonful reached my mouth. 🙂
Enjoy the rest of your week and stay fit!
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