Prep Time::25 mins
Cook Time::40 mins
Cool Time::10 mins
Total Time:: 1 hr 15 mins
Servings::10
Ingredients
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8 slices bacon
1 small butternut squash, peeled and cut into cubes
1 small red onion, diced
1/4 cup plus 2 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon finely chopped fresh thyme
1 pound orzo pasta
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon whole grain mustard
1/4 teaspoon garlic powder
8 ounces Brussels sprouts, trimmed and thinly sliced
3/4 cup toasted walnuts
1/2 cup dried cranberries
1/2 cup crumbled feta cheese (optional)
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil or parchment; place bacon on the sheet.
Bake bacon in the preheated oven until crisp, about 10 minutes. Remove bacon from tray and drain on paper towels. Reserve drippings in the pan.
Increase the oven temperature 425 degrees F (220 degrees C).
Add butternut squash, onion, 2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper, and thyme to the pan with bacon drippings and toss to coat.
Roast squash in the preheated oven until browned, about 20 minutes. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and set aside to cool.
For vinaigrette, add vinegar, maple syrup, mustard, garlic powder, remaining salt, and remaining pepper into a bowl. Whisk in remaining 1/4 cup olive oil until well combined. Set aside.
Add pasta, Brussels sprouts, walnuts, cranberries, and vinaigrette to a large bowl and toss to combine. Gently stir in cooked vegetables and bacon. Serve immediately or refrigerate until ready to serve.
From the Editor
Here’s everything you need to know about how to toast nuts.
Dotdash Meredith Food Studios