Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups cubed butternut squash
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 6-8 slices bacon, chopped (omit if vegetarian)
- 2 tablespoons chopped fresh rosemary or sage
- 2 teaspoons maple syrup
- 1/2 teaspoon cayenne pepper, or to taste
- 1 box orzo pasta
- 2 cups shredded or torn kale
- 1/2 cup roasted pepitas
- 6 ounces crumbled goat cheese
- 1/2 cup extra virgin olive oil
- 1-2 cloves garlic, grated
- 1 tablespoon chopped fresh thyme
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves optional
- 1 tablespoon honey or maple syrup
- salt and black pepper
- chili flakes
Description
Another favorite initially from Half Baked Harvest.
Serving Size
6 people
Preparation Time
25 minutes
Cooking Time
10 minutes
Cuisine(s)
American (Southern, Cajun, BBQ, Comfort), Modern / Experimental
Food Allergies
Milk (Dairy), Wheat / Gluten
Meal Type
Any meal
Instructions
- Preheat the oven to 400° F.
- On the baking sheet, toss together the butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash. Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.
- Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.
- To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens.
- Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!