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Roasted Squash Orzo Salad

This orzo salad is heartier than usual with the addition of roasted acorn squash. It's really two recipes in one, as the squash could be a recipe on it's own! The salad is kept fresh by adding in loads of fresh parsley, cucumber, and tomato.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: orzo, parsley, roast, roasted, squash
Servings: 5 4
Cost: $6-8

Equipment

Ingredients

Roasted Squash

  • 1 Acorn Squash
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Fresh Black Pepper
  • 1/2 tsp Red Pepper Flakes
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Onion Powder
  • 1 1/2 tbsp Olive Oil

Orzo Salad

  • 2/3 Cucumber Seeded
  • 4 Vine Tomatoes
  • 1/2 cup Fresh Parsley
  • 1/2 lb. Orzo half a box
  • 2 tbsp Olive Oil Extra Virgin
  • 1 tsp Kosher Salt
  • 1 tsp Fresh Black Pepper
  • 1 squeeze Fresh Lemon Juice

Instructions

Roasted Squash

  • Pre-heat oven to 415 degrees.
  • Start with preparing the squash for the oven. This is easiest with a cleaver, but any sharp knife will do. First slice off the very bottom of the squash so that you have a flat surface to work with. Then carefully using the knife start at the top of the squash and cut down along the skin of the squash. It's easiest to do this in small ribbons and with a sharp knife.
  • Cut the peeled squash in half and scoop out the seeds and guts. Slice the squash halves into 3/4" slices.
  • Place the squash pieces into a bowl (this will make even distribution of the spices soooo much easier). Add in the salt, pepper, garlic powder, onion powder, red pepper flakes, dried oregano, and olive oil. Toss the squash pieces with the seasoning until all of the pieces are evenly coated.
  • Layout the squash onto a baking sheet and place into the pre-heated oven for 20 minutes (or until nicely browned on the first side). After 20 minutes we'll flip the squash onto the opposite side and roast for another 10 minutes. While the squash is in the oven this is a great time to prep the rest of the ingredients in the salad.

Orzo Salad

  • While the squash is roasting prepare the cucumber, tomato, and parsley, and orzo.
  • Set up a pot and get some water boiling for the orzo. Chop up the veggies while this is getting up to temp.
  • Use 2/3 of a cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. After the seeds and insides are scooped out, cut each cucumber half into 4 pieces lengthwise and dice into small pieces. Add this to your bowl.
  • Cut tomatoes into quarters. Then carefully cut out the seeds and core from each quarter of the tomato and throw out the seeds and core. You got this! After cutting out the tomato gunk, slice the tomatoes into strips and dice the flesh.
  • Finely chop up the fresh parsley and add this to your bowl.
  • Once the water is boiling add in your orzo and follow the directions on the box for 'al-dente' pasta. As soon as the pasta is done strain it and run cold water over it while it's in the strainer to cool it down quickly. When the Orzo is cool add it into the bowl with the veggies.
  • When the squash is done in the oven take it off of the baking sheet and place it on your cutting board, let it cool down for 10 minutes before cutting into inch size pieces.
  • Add the squash into the orzo, cucumber, tomato, parsley bowl and mix it all up.
  • To finish up add in the olive oil, salt, pepper, and lemon juice. Thoroughly mix everything together and give it a taste for more salt, pepper, or lemon juice depending on your taste! Enjoy!