Orzo Salad with Roasted Butternut Squash and Mushrooms

Name: Orzo Salad with Roasted Butternut Squash and Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: British
Ingredients: 75 Grams Orzo; 100 Grams Butternut Squash; 50 Grams Chestnut Mushroom; 2 Tablespoon Olive Oil; 1 Tablespoon Balsamic Vinegar; 1 Teaspoon Honey; 5 Grams Fresh Parsley; 0.5 Teaspoon Salt; 0.25 Teaspoon Black Pepper

A refreshing and vibrant cold pasta salad, this dish highlights the natural sweetness of roasted butternut squash and the earthy flavours of chestnut mushrooms. Tossed with tender orzo, fresh herbs, and a tangy vinaigrette, it makes for a delightful and hearty meal.

Total time: 40min; 15 prep, 25 cook
Per serving: 601kcal; 13 g protein
Difficulty: Simple
Ingredients: £2.97; average cost

Dairy Free
Vegetarian
Pescatarian

4.0 from 1 rating

Nutrition per serving

This Orzo Salad with Roasted Butternut Squash and Mushrooms recipe contains 601 calories per serving, making it a hearty meal option. Each serving provides 13g of protein, 71g of carbohydrates, and 29g of fat, making it a balanced meal.

601kcal

Protein13g

Carbs71g

Fat29g

Fibre: 6.4g
Sugar: 13.3g
Saturated fat: 4.6g
Salt: 2.2g

Method

0 of 7 done

Preheat your oven to 200°C (180°C fan). Peel and dice the butternut squash into small cubes.
Place the diced butternut squash on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes or until golden and tender, turning halfway through.
While the squash is roasting, bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and rinse under cold water to cool.
In a small pan, heat the remaining tablespoon of olive oil over medium-high heat. Slice the chestnut mushrooms and sauté them for 5 minutes or until they are golden and cooked through. Season lightly with salt and pepper.
In a small bowl, whisk together the balsamic vinegar and honey to create the vinaigrette. Adjust seasoning as needed.
In a serving bowl, combine the cooked orzo, roasted butternut squash, sauteed mushrooms, and chopped parsley. Drizzle with the vinaigrette and toss everything together until well combined.
Taste and adjust seasoning if necessary before serving your salad chilled or at room temperature.

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Tagged cold dish, cooked, pasta dish, roasted, salad.

Orzo Salad with Roasted Butternut Squash and Mushrooms: questions

How long does it take to make Orzo Salad with Roasted Butternut Squash and Mushrooms?: This recipe takes 40 minutes in total - 15 minutes to prepare and 25 minutes to cook.
Is Orzo Salad with Roasted Butternut Squash and Mushrooms suitable for meal prep?: Orzo Salad with Roasted Butternut Squash and Mushrooms is a simple-level recipe that's great for lunch or dinner. With 13g of protein per serving, it's suitable for meal prep.
What are the main ingredients in Orzo Salad with Roasted Butternut Squash and Mushrooms?: The key ingredients are Orzo, Butternut Squash, Chestnut Mushroom. This recipe is part of our British cuisine collection.
Is Orzo Salad with Roasted Butternut Squash and Mushrooms healthy?: This recipe contains 601 calories per serving with 13g of protein and is suitable for dairy free, vegetarian, pescatarian diets.
What diets is Orzo Salad with Roasted Butternut Squash and Mushrooms suitable for?: This recipe is specifically suited for Dairy Free, Vegetarian, Pescatarian diets. It provides 13g of protein per serving.