• 1 small butternut squash

  • (about 1 pound), peeled, seeded and cut into 1/2-inch dice

  • 1/2 pound small shiitake or Baby Bella mushrooms, stemmed and quartered

  • 5 tablespoons O’Live A Little’s Roasted Butternut Squash Seed Oil, divided

  • Kosher salt and black pepper

  • 1 cup (8 ounces) uncooked Orzo

  • 2 tablespoon O’Live A Little’s Sweet Cider Vinegar

  • 2 TBSP O’Live A Little’s Blood Orange Extra Virgin Olive Oil

  • 1/2 cup thinly sliced green onions, white and light green parts

  • 7 ounces grated aged Cheddar (about 1 3/4 cups)

Method Of Prep

  1. Preheat oven to 400°F. Toss squash with 2 teaspoons oil; sprinkle with salt and pepper. Toss mushrooms with 1 teaspoon oil; sprinkle with salt and pepper. Spread on separate baking pans and roast until tender, about 25 minutes for squash and 20 for mushrooms.

  2. While vegetables are cooking, in a heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat. Add orzo and cook for 5 minutes, stirring frequently, until it starts to brown. Add 2 cups water and 1/2 teaspoon salt and bring to a boil, stirring frequently. Reduce heat to low, cover and simmer for 15 minutes or until just tender. Drain.

  3. Transfer orzo to a mixing bowl and add 3 tablespoons oil and the vinegar and Blood Orange Olive Oil and mix well. Add green onions, squash, and mushrooms; season with salt and pepper and fold in Beecher Flagship Reserve Cheddar.

  4. Finish with a drizzle of O’live A Little Cinnamon Pear Balsamic Vinegar. Serve warm or room temperature. ENJOY!

Written by admin

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