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Shrimp and Squash Orzo
Shrimp and Squash Orzo

Shrimp and Squash Orzo

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (20 oz.) peeled, trimmed, butternut squash, cut into 1/4 in. chunks
1 medium onion, finely chopped
3 fresh sage leaves, thinly sliced
2 Tbsp olive oil, divided
Salt and pepper
1 pint grape tomatoes
1 lb shrimp, shelled and deveined
1/8 tsp cayenne
2 cups whole wheat orzo (12 oz.)
2 oz goat cheese
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Let's Make It
1
1. Preheat oven to 450 F. In 18x12" jelly-roll pan, combine squash, onion, sage, 1 Tablespoon oil, and 1/4 teaspoon each salt and freshly ground black pepper. Toss until evenly coated. Roast 15 minutes. Stir in tomatoes and roast 15 minutes longer.
2
2. Meanwhile, heat covered 4-quart covered saucepan of water to boiling on high. In medium bowl, combine shrimp, cayenne, 1/8 teaspoon salt, and remaining 1 Tablespoon oil until well mixed. Add to pan with vegetables and roast 7-9 minutes, or until shrimp just turn opaque throughout.
3
3. Add orzo to boiling water and cooks as label directs. Drain and return to saucepan. Add goat cheese, vegetables, shrimp, accumulated pan juices, and 1/8 teaspoon salt. Stir until well combines.
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