Orzo Salad with Butternut Squash and Aged Cheddar

Orzo Salad with Butternut Squash and Aged Cheddar

This is a fall favorite!


  • 1/2 Each Butternut Squash, (about 1 lb.), peeled, seeded,cut into 1/2″ cubes

  • 1/2 Pound Portobello Mushrooms, stemmed, gilled and cut into 1 inch pieces

  • 3 Tablespoons Olive Oil, divided

  • Sea Salt

  • Freshly Ground Black Pepper

  • 1 Cup Orzo Pasta, uncooked

  • 2 Tablespoons Sherry Vinegar

  • 1 Tablespoon Rosemary Leaves, finely chopped

  • 1/2 Cup Green Onions, white and green parts, thinly sliced

  • 7 Ounces Kerrygold Aged Cheddar Cheese, (about 1 3/4 cups)


1. Preheat oven to 400°F. Toss squash with 2 teaspoons oil; sprinkle with salt and

pepper. Toss mushrooms with 1 teaspoon oil; sprinkle with salt and pepper. Spread on separate baking pans and roast until tender, about 25 minutes for squash and 20 for mushrooms.

2. While vegetables are cooking, in a heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat. Add orzo and cook for 5 minutes, stirring frequently, until it starts to brown. Add 2 cups water and 1/2 teaspoon salt and bring to a boil, stirring frequently. Reduce heat to low, cover and simmer for 10 minutes or until all the water is absorbed.

3. Transfer orzo to a mixing bowl and add 3 tablespoons oil and the vinegar and

rosemary and mix well. Add green onions, squash and mushrooms; season with

salt and pepper and fold in cheese. Serve warm. Serves 4 to 6.


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