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January Harvest of the month is Winter Squash! Liven up your orzo with some squash! Check out this Squash & Orzo pasta recipe from cooking matters!



  • 1 large winter squash (such as butternut or acorn)
  • 2 teaspoons maple syrup
  • ¼ teaspoon red pepper flakes
  • Pinch ground cayenne pepper
  • ¾ cup orzo pasta
  • 1 tablepoon butter
  • 1/2 teaspoon salt
  • Pinch ground black pepper
  • 1 Tablespoon fresh rosemary
  • 1 cup grated Parmesan cheese

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  1. Preheat oven to 375°F.
  2. Rinse and cut squash in half. Remove seeds.
  3. If using fresh rosemary, rinse and chop now.
  4. Drizzle 1 teaspoon maple syrup over the cut side of each squash half. Sprinkle each with red pepper flakes and cayenne. If using rosemary, add now.
  5. Cover baking sheet with aluminum foil. Place squash halves on the baking sheet

    . Roast until squash i


    tender and pierces easily with a fork, about 30–35 minutes. Remove from oven. Keep squash loosely covered with foil.

  6. Cook pasta following package directions. Drain in a colander. Transfer to a medium bowl. Add butter, salt, and pepper. Stir to coat well.

  7. Cut each squash half into thirds. Remove skin from squash. Serve one piece of squash over each portion of pasta.
  8. If using grated Parmesan cheese, sprinkle over squash and orzo now.