Butternut Squash Orzo with Cherries & Pecans

Preheat the oven to 450 F.

On a rimmed baking sheet, toss squash with half of the olive oil and bake for 25-30 minutes or until soft. Turn squash halfway during roasting.

While the squash is baking, boil and drain orzo according to package instructions.

Optional: Toast pecans in a hot, dry pan over medium heat for about 5 minutes tossing occasionally. This really enhances their flavor.

Once the orzo and butternut squash are finished, put the drained orzo back into the pot. Then add the remaining ingredients, except the arugula, together in the orzo pot. Don’t forget the remaining half of the olive oil. Toss to combine then plate.

Sprinkle the arugula on top of the pasta right before serving.

Notes:
– Substitutions: Dried cherries and pecans can be quite expensive but I scored bulk bags at Costco! You can easily substitute dried cranberries and almonds for a budget friendly option.
– See related blog link for step-by-step pictures on how to cut a butternut squash and make this dish.