Winter Squash & Apple With Orzo Recipe Is Perfect for a Chilly Autumn Night

If your mind automatically shifts to heavy meats and stews when the weather turns chilly, you may be missing out on all of the many delicious and tempting vegetarian fall options that make use of fantastically colorful and in-season veggies. This gorgeous and filling Winter Squash and Apple With Orzo dish, courtesy of Writing With My Mouth Full, is simple to make and features all of the usual autumn vegetable and fruit suspects, like acorn squash, sweet potatoes, and apples


The addition of lightweight orzo, lime juice, and a dollop of honey keep this meal from feeling too heavy and make it an even more versatile dish. It would work equally well as a lovely brunch or lunch option or as a side dish at dinner.

It's healthy, rustic, seasonal, and packs a flavorful punch. And I'm a personal fan of how the blogger casually calls for a "dollop" of this and a "handful" of that -- is there anything better than a tasty, low-fuss meal? 

Winter Squash and Apple With Orzo

A small acorn squash, halved, seeded, and cut into small chunks
1 small sweet potato, peeled, cut into small chunks
A handful of shallots, peeled
Oil, salt, pepper
1 apple, cored, halved, sliced
1 cup orzo
A handful of cilantro, finely chopped
A dollop of honey
Lime juice

Toss the squash, potato, and shallots in a large bowl with a splash of oil, salt, and pepper. Turn out onto a large baking pan. Roast for about 30 minutes. Then remove from oven and add the apples. Using tongs, slip the squash and potatoes to make sure the other sides are browning, too. Roast for another 10 minutes. The squash and potatoes should be tender and the onions caramelized.

In the meantime, cook the orzo. Boil some water and cook the orzo for about 10 minutes. Drain and fluff with a fork to avoid sticking. Set aside until ready to assemble the dish.

As the orzo cooks, make the dressing. In a small bowl, combine some olive oil, cilantro, honey, and lime juice. You might need to drop in a splash of warm water or two to dilute the honey. Season with salt and pepper.

To assemble everything, use a large bowl and toss roasted vegetables together with the orzo and the cilantro-lime dressing. I use my hands to make sure that the vegetables are evenly distributed.


Image via cia b/Flickr

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