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. 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. 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. 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.