PCC Autumn Orzo

PCC Autumn Orzo

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  • 1 pound butternut squash, cut into 1-inch cubes
  • 6 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 2 cups orzo pasta
  • 6 tablespoons PCC Basil Oil
  • 1/2 cup white balsamic vinegar
  • 1/4 cup roasted garlic cloves
  • 1 1/2 teaspoons dried thyme
  • 4 ounces baby arugula
  • 1 cup toasted pumpkin seeds
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup dried cranberries


Preheat oven to 450° F.

Toss squash with 1 tablespoon oil, salt and pepper. Roast on a rimmed baking sheet in the oven until tender, 15 to 20 minutes. Cool.

Cook orzo in a large pot of boiling, salted water until tender, according to package directions. Drain, rinse and cool.

Combine remaining 5 tablespoons oil, PCC Basil Oil, vinegar, roasted garlic cloves and thyme in a food processor or blender. Season with salt and pepper. Puree until smooth.

In a large bowl, combine dressing with cooled squash, orzo, arugula, pumpkin seeds, Parmesan and cranberries.

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