The Orzo Pasta and Butternut Squash Salad is not only a mouth-watering treat but also a vegan meal full of nutrients.

You can have this salad at any time of the day. The salad is full of high protein and is super light on calories. Before moving towards the recipe and nutritional value of this scrumptious meal, let us first know a bit about the main ingredients used in this salad.

Orzo Pasta

An orzo is a form of pasta made from semolina flour. Some people confuse it with gluten-free barley because of its shape. However, this is a completely different form of pasta and includes a high protein level. 

Orzo is also helpful in developing healthy muscle growth. It is one of the best foods for those who are underweight. The benefits of the Orzo are multiplied if consumed with other nutritional foods as it provides overall strength. 

According to the data provided by USDA, Orzo contains the nutrient value of Energy, Carbohydrates, Protein, Fibre, Iron, and Fat. Orzo also benefits from fatigue and exhaustion, relieves constipation, improves metabolism, helps weight loss, and aids muscle growth.

Butternut Squash

Butternut Squash is a fruit that is orange-fleshed and has a sweet and nutty flavor. People consider this fruit as a vegetable; however, this multi-nutritional element is difficult to define.

It is low in calories and consists of minerals, fiber, vitamins, and antioxidants. These antioxidants help to decrease the risk of various chronic diseases such as heart disease, cancer, and a decline in mental health. Moreover, Butternut Squash helps in maintaining weight.

One cup of Butternut Squash includes several nutrients like Carbs, Protein, Vitamins, Minerals, Calcium, Iron, Copper, and Phosphorus.

There are many ways to add Butternut Squash to your diet. One of the best ways is to prepare Orzo Pasta and Butternut Squash Salad. 

Equipment Required

• Vegetable peeler 
• Chopping board 
• Knife 
• Roasting dish 
• Salad bowl 
• Small pot

Instructions:

Step 1: The first and foremost step is to cut the butternut squash in two and set one half aside (it can be used for a different recipe or chopped up and frozen). 

First, scoop the seeds out with a spoon and peel the skin off. Cut your butternut squash into 1/2-inch cubes and place it into a roasting dish. 

Then, Slice the pepper into thin rings and add it to the roasting dish along with 1 tbsp olive oil. 

You can also add some salt and pepper to taste. Stir all ingredients together.

Step 2: Heat the oven to 200 C (392 F) and roast the vegetables for 40-45 minutes. You’ll know when butternut squash is ready when it can be easily pierced with a fork and the color is a little brighter. 

Step 3: In the meantime, fill the small pot with water (about 2/3 of the way up). When the water comes to a boil, add in Orzo and cook for 8-10 minutes. If you prefer your pasta al dente, keep the cooking time on the shorter side. 

Step 4: Once Orzo is cooked, drain the water and pour the pasta into the salad bowl.

Step 5: Take roasted vegetables out of the oven when they are ready and set them aside to cool. 

Step 6: Finally, cut cherry tomatoes in half and finely chop spring onions. Add tomatoes and spring onions to the salad bowl when Orzo and roasted vegetables thoroughly cooled down. Further, pour in the remaining olive oil and squeeze the juice from half a lime. 

Step 7: Stir all ingredients together and add more salt and pepper if necessary. Top with roasted sesame seeds.