My little sister Gabi recommended this recipe to me after she made it and omg omg is it yummy!! I loved it so much that I made it twice in two weeks. 🙂 The second time I added a bag of fresh spinach that I had in my fridge and in addition to adding some extra nutrition it tasted delicious! This recipe is fabulous for leftovers too…portion it into individual tupperwares, pop in the fridge, and grab one on the way to work or heat up for dinner.
Here is the recipe!
Ingredients
- 1Â package(s)Â (20-ounce)Â peeled and trimmed butternut squash, cut into 1/2-inch chunks
- 1 medium (8- to 10-ounce) onion, finely chopped
- 3Â Â fresh sage leaves, thinly sliced
- 2Â tablespoon(s)Â olive oil
- Â Salt
- Â Pepper
- 1Â pint(s)Â grape tomatoes
- 1Â pound(s)Â (16- to 20-count)Â shrimp, shelled and deveined
- 1/8 teaspoon(s) cayenne pepper (ground red pepper)
- 2 cup(s) (12 ounces) whole-wheat orzo
- 2Â ounce(s)Â goat cheese
Directions
- Preheat oven to 450 degrees F.
- In 18-by 12-inch jelly-roll pan, combine squash, onion, sage, 1 tablespoon oil, and 1/4 teaspoon each salt and freshly ground black pepper. Toss until evenly coated. Roast 15 minutes. Stir in tomatoes and roast 15 minutes longer.
- Meanwhile, heat covered 4-quart covered saucepan of water to boiling on high. In medium bowl, combine shrimp, cayenne, 1/8 teaspoon salt, and remaining 1 tablespoon oil until well mixed. Add to pan with vegetables and roast 7 to 9 minutes or until shrimp just turn opaque throughout.
- Add orzo to boiling water and cook as label directs. Drain and return to saucepan. Add goat cheese, vegetables, shrimp, accumulated pan juices, and 1/8 teaspoon salt. Stir until well combined.
Recipe Source: Good Housekeeping