Creamy Orzo with Mushrooms and Roasted Butternut Squash


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

DSC01686Preheat 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.

DSC01688Bring a large pot of salted water to a  boil.  Add orzo and cook according to package directions.  Drain in a colander.

DSC01689Place a large saute pan on medium high heat.  Add one tablespoon of olive oil and butter.DSC01690Saute mushrooms for 3-4 minutes.

DSC01691Add the Marsala wine

DSC01692Cube the cream cheese and stir into the mushrooms. Melt, making a sauce.

DSC01693Spoon in the cooked butternut squash and drained orzo.

DSC01694Stir in salt and cheese.

DSC01695Serve immediately.  Yum!

Oven Roasted Butternut Squash and Potatoes

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!