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 Black Pepper olive oil, divided
Kosher salt and black pepper
1 cup (8 ounces) uncooked O’Live A Little’s Winter Harvest Orzo
2 tablespoon O’Live A Little’s sherry vinegar
2 TBSP Olive A little Rosemary EVOO
1/2 cup thinly sliced green onions, white and light green parts
7 ounces grated Beecher Flagship Reserve Cheddar (about 1 3/4 cups)
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.
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.
Transfer orzo to a mixing bowl and add 3 tablespoons oil and the vinegar and rosemary and mix well. Add green onions, squash and mushrooms; season with salt and pepper and fold in Beecher Flagship Reserve Cheddar.
Finish with a drizzle of O’Live A Little Rosemary EVOO and a drizzle of O’live A Little Cinnamon Pear Balsamic Vinegar. Serve warm or room temperature. ENJOY!