Follow these steps for perfect results
butternut squash
cubed
orzo
Maytag blue cheese
crumbled
oil
fresh sage leaves
fresh cracked pepper
coarse kosher salt
watercress
roasted pepitas
Preheat oven to 450°F (232°C).
Prepare butternut squash: peel and cube if necessary, then rinse and pat dry.
Drizzle butternut squash with oil, salt, and pepper (or smoked salt).
Arrange sage leaves on top of squash (reserve some for garnish).
Bake squash for 30-40 minutes, until golden brown and caramelized.
Cook orzo according to package directions in salted water, then drain and chill.
Combine cooked butternut squash, pepitas, and orzo in a bowl.
Toss with leftover oil from the roasting pan.
Add crumbled blue cheese and greens.
Garnish with chiffonaded fresh sage.
Expert advice for the best results
Roast the butternut squash until slightly caramelized for a deeper flavor.
Toast the pepitas for enhanced nuttiness.
Adjust the amount of blue cheese to your preference.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a large bowl or platter, garnished with fresh sage.
Serve as a side dish with roasted chicken or pork.
Pair with a simple green salad.
Crisp and refreshing, complements the flavors of the salad.
Discover the story behind this recipe
Celebrates fall harvest ingredients.
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