2 cups cubed butternut squash
3 Tablespoons olive oil, divided
2 Tablespoons balsamic vinegar
8 ounces orzo pasta
2 Tablespoons butter
8 ounces sliced mushrooms
1 cup Marsala wine
4 ounces cream cheese
1 teaspoon salt
1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees. Place cubed butternut squash in a casserole dish. Add 2 Tablespoons olive oil and balsamic vinegar, toss all together. Place in the oven to roast for about 1/2 hour, until soft.
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain in a colander.
Place a large saute pan on medium high heat. Add one tablespoon of olive oil and butter.Saute mushrooms for 3-4 minutes.
Add the Marsala wine
Cube the cream cheese and stir into the mushrooms. Melt, making a sauce.
Spoon in the cooked butternut squash and drained orzo.
Stir in salt and cheese.
Serve immediately. Yum!
Here is an easy side dish. Many markets carry butternut squash already cut-up, which makes it even easier!
2 cups butternut squash, cubed
3-4 medium red potatoes, cubed, skin on
1/2 cup olive oil
1/4 cup balsamic vinegar
1 Tablespoon Herbs de Provence
salt and pepper to taste
Preheat oven to 425 degrees. Place the squash and potatoes in greased casserole dish.
Pour olive oil over the top.
Add the balsamic vinegar and herbs, toss everything together.
Place in the oven and bake 40-45 minutes, until browned.
Add salt and pepper to taste and serve!