Autumn Harvest Orzo Blend
Autumn Harvest Orzo Blend
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This Autumn Harvest Orzo Blend is a unique and flavorful combination of ingredients that will be sure to tantalize your taste buds. It is made with orzo pasta, diced sweet potatoes, butternut squash, dried cranberries and toasted walnuts. The sweet potatoes and squash add a subtle sweetness to the dish, and the cranberries and walnuts add a crunchy texture and nutty flavor. This blend is perfect for a special fall meal or as a side dish to accompany your favorite entrée. Enjoy the comforting flavors of fall in every delicious bite.
16 oz. Package
Recipe as shown in the Picture: Autumn Harvest Orzo with Butternut Squash and Brown Butter
Our Autumn Harvest Orzo (featuring pumpkin, chestnut and sage-flavored orzo) marries perfectly with roasted butternut squash, nutty browned butter and warm cinnamon.
Prep time: 0 min
Cook time: 35 min
Total time: 35 min
Makes 4 to 6 servings
1 Butternut Squash, peeled and cut into small dice (2 cups)
4 Tablespoons Olive Oil, divided
3/4 Teaspoon Kosher Sea Salt Flakes, divided
4 Cups Salted Water
1 Cup Autumn Harvest Orzo Blend, uncooked
1/4 Cup Unsalted Butter
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Black Peppercorn
2 Tablespoons Fresh Parsley, chopped
Parmesan Cheese, shaved, for serving
Preheat oven to 400°F, and line baking sheet with aluminum foil.
Toss butternut squash with 2 tablespoons olive oil and 1/2 teaspoon salt in large bowl. Turn out onto prepared baking sheet, and roast until fully tender, about 20 minutes. Remove from oven and set aside.
Bring water to a boil. Add Autumn Harvest Orzo Blend and bring back to boil. Reduce heat and simmer until al dente, about 10 minutes. Drain.
Melt butter in large skillet over medium heat. Continue cooking until butter reaches nutty brown color. Turn off heat and add remaining olive oil, cinnamon, black pepper and remaining 1/4 teaspoon salt. Stir in butternut squash, cooked orzo and chopped parsley until thoroughly combined.
Serve immediately, topped with shaved Parmesan cheese.
Use hot or cold in place of rice in risottos, soups, or salads
Cook with stock and herbs to add flavor and serve as a complementary side dish to any meal
Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 10-12 minutes until al dente and strain. Rinse with cold water to cool for salads or use immediately in hot preparations.
Subtle sage, pumpkin and chestnut flavors
Approximately 1/3 inch in length
Firm texture that holds through cooking