This roasted squash orzo salad was way better than I thought it was going to be. When I was trying to think about what to have for a side dish to go with the fish I was making for John and Hallie, I knew I wanted to use butternut squash. After glancing at my produce drawer, I quickly saw I needed to use a few straggling summer squash and zucchini that I didn’t want to go bad. This is how the Triple Squash salad was born.

Warm Roasted Squash Orzo Salad with Feta

• 1 box of orzo, cooked according to directions
• 2 med. yellow squash, diced
• 2 med. zucchini, diced
• 1 4oz. container of feta cheese, crumbled
• 1 lg. butternut squash, peeled and diced
• 2 tsp (broken into 2 – 1 tsps.). all purpose spice mix (I LOVE Two Brother’s spice from Heinens)
• 2 T. EVOO
• salt and pepper

1. Cook orzo according to the package. Drain and set aside.
2. In a large frying pan, heat 1 T. EVOO with all of the diced zucchini and summer squash. Simmer with 1 tsp (or more) of spice mix and until softened and golden brown.
3. While yellow squash and zucchini are cooking, place the diced butternut squash on a cookie sheet with 1 T. EVOO and the rest of the spice mix. Make sure all squash is coated with EVOO and spice.
4. Bake at 425 for about 30 minutes or until squash is roasted and soft.
5. Mix butternut squash, zucchini and summer squash into the orzo.
6. Add the container of feta and mix well.
7. Serve warm!

This was one of Anna’s favorite meals lately!

Don’t forget, just a few more days:

Leave a comment on my 6 ingredient meal (Macadamia Crusted Wild Cod with Coconut Black Bean Brown Rice) for a chance to win a $100 giftcard from American Express

Share on Facebook