Organic Summer Squash Orzo Recipe

My CSA box has been brimming with summer squash lately.  Squash, which is known as one of the “three sisters” (along with corn and beans) of Native American cuisine, is high in key antioxidants that are good for eye health.  So to preserve my sight and put something easy and delicious on the table, I created the following vegetarian recipe.  Pour a glass of wine and start chopping!

Summer Squash and Zucchini Orzo
Serves 4
Preparation Time: 10 minutes
Baking/Cooking Time: 30-40 minutes

Ingredients

Patty Pan Squash – 2 squash, sliced into ¼ inch bite-size chunks

Yellow Zucchini – 4 small zucchini, sliced into ¼ inch bite-size rounds

Yellow Onion – half of the onion cut into slices

Asparagus – 6-8 stalks, cut into 1-inch pieces

Olive Oil – 2 tablespoons

Salt and Pepper – to taste

Grated Parmesan Cheese – ½ to ¾ cup

Orzo – 4 servings

Earth Balance Butter – 2-3 thin slices

Recipe Instructions

Preheat oven to 425 degrees

Combine sliced squash, zucchini, onion and asparagus in large bowl.  Drizzle with olive oil and add salt and pepper.  Mix well.

Spread out vegetables on baking sheet and put in oven for 30-40 minutes.  Flip veggies after 20 minutes.

Boil water and cook Orzo according to instructions.

When Orzo is done, immediately drain and mix in Earth Balance slices and grated Parmesan.  Let stand, covered, for three minutes to allow butter and cheese to melt.  Add baked vegetables, mix and serve!  And if you have some fresh basil lying around, tear and sprinkle on top.

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