- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 517
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 430 mg
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 517
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 430 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Bring a large pot of salted water to a boil.
- Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the squash into a single layer on the prepared baking sheet. Bake until the squash is tender, 15 to 20 minutes. Set aside to cool.
- While the squash is cooking, cook the orzo in the boiling water according to the package instructions. Drain, rinse with cold water and set aside.
- Meanwhile, whisk together the vinegar, honey, lemon zest and juice, 1/2 teaspoon each salt and pepper and the remaining 4 tablespoons olive oil in a large bowl. Toss in the orzo, squash, cranberries, almonds, dill and scallions until everything is coated. Serve in a large bowl, or transfer to 8-ounce mason jars with lids for easy traveling. Serve at room temperature.
