Best Fall Harvest Orzo
Experience the cozy flavors of autumn with this Best Fall Harvest Orzo recipe. This delightful dish combines roasted vegetables and creamy goat cheese with orzo pasta, making it a perfect centerpiece for fall meals. Enjoy its vibrant colors and delicious taste that captures the essence of the harvest season.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Best Fall Harvest Orzo
You’ll adore this Best Fall Harvest Orzo for several reasons. First, it beautifully combines seasonal ingredients, showcasing the flavors of butternut squash and Brussels sprouts. The sweetness from the maple syrup and the tanginess from the balsamic dressing elevate this dish, making it both comforting and refreshing.
This recipe is also versatile. You can serve it warm as a main dish or let it cool for a hearty salad. It’s perfect for family dinners, potlucks, and even meal prep for busy weeks ahead. Plus, it’s vegetarian-friendly, making it a great choice for various dietary preferences.
How to Make Best Fall Harvest Orzo
Ingredients:
- 12 ounces diced butternut squash
- 2 cups shaved Brussels sprouts
- 1 small red onion, thinly sliced
- Avocado oil spray
- 1/2 teaspoon salt
- 3 cups cooked orzo (from approximately 1 cup dry)
- 1/4 cup crumbled goat cheese, softened
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup (grade A dark preferred)
- 1 tablespoon water
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- Sea salt, to taste
Step-by-Step Instructions:
- Prepare the orzo according to package directions. Drain and set aside to cool slightly.
- Preheat the oven to 400°F. Arrange the diced butternut squash, shaved Brussels sprouts, and sliced red onion on a baking sheet. Lightly coat with avocado oil spray and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, until the vegetables are tender and caramelized. Remove from oven.
- In a small bowl or jar, combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt. Whisk or shake vigorously until emulsified. Adjust salt to taste.
- In a large bowl, mix the cooked orzo, roasted vegetables, and vinaigrette until evenly coated. Allow to cool slightly.
- When the salad reaches room temperature, scatter crumbled goat cheese on top. For a creamier texture, gently toss the cheese in. Serve immediately.
How to Serve Best Fall Harvest Orzo
Serve this Best Fall Harvest Orzo warm or at room temperature. It can be the highlight of a dinner plate alongside grilled chicken or turkey bacon or enjoyed as a standalone dish. For a festive touch, top it with extra goat cheese or a sprinkle of roasted nuts.
If you’re hosting a gathering, consider presenting it in a large bowl, allowing guests to help themselves. This dish is not only tasty but also visually appealing, with its vibrant colors sure to impress.
How to Store Best Fall Harvest Orzo
To store leftover Best Fall Harvest Orzo, place it in an airtight container and refrigerate it. It can last in the fridge for up to 3 days. When ready to eat, reheat it in the microwave or on the stovetop and add a splash of olive oil or broth to restore its creamy texture.
For meal prep, consider saving the vinaigrette and goat cheese separately. This keeps the salad fresh and prevents the cheese from melting during storage.
Tips to Make Best Fall Harvest Orzo Perfect
- Choose Fresh Ingredients: Use fresh butternut squash and Brussels sprouts for the best flavor. Look for firm squash with unblemished skin.
- Don’t Overcook the Orzo: For perfect texture, cook the orzo just until al dente. It will continue to soften when mixed with the warm vegetables.
- Adjust Dressing to Taste: Feel free to modify the vinaigrette to suit your flavor preferences. Add more maple syrup for sweetness or increase the balsamic vinegar for tang.
Flavor Variations
While the recipe is delicious as is, you can experiment with different ingredients:
- Add Protein: Incorporate diced turkey bacon or shredded chicken for a heartier meal.
- Include Nuts: Adding toasted walnuts or pecans boosts the dish’s crunch and adds healthy fats.
- Change the Cheese: Swap goat cheese for feta or blue cheese to change the flavor profile.
Pro Tips for Success
- Pre-Roast the Vegetables: You can roast the squash and Brussels sprouts ahead of time, making meal preparation quicker.
- Use Leftover Vegetables: Incorporate any leftover roasted vegetables you have on hand for added convenience and flavor.
- Garnish with Fresh Herbs: A sprinkle of fresh herbs like parsley or thyme can elevate the dish and add freshness.
FAQs About Best Fall Harvest Orzo
Can I make this recipe ahead of time?
Yes, you can prepare the orzo and roast the vegetables ahead of time. Store them separately in the refrigerator. Combine just before serving for the best texture.
Can I use a different type of cheese?
Absolutely! While goat cheese complements the sweetness of the dish, feel free to substitute with feta or parmesan if you prefer a different flavor.
What can I serve with Best Fall Harvest Orzo?
This dish pairs well with grilled chicken, roasted turkey bacon, or a simple green salad. It makes for a delightful side dish or a light main course.
Final Thoughts
The Best Fall Harvest Orzo is a wonderful way to celebrate the flavors of the season. Its combination of roasted vegetables, hearty orzo, and creamy goat cheese provides both comfort and satisfaction. Whether you’re hosting a family gathering or enjoying a cozy evening at home, this recipe is sure to impress. Try it now, and enjoy the delightful taste of fall on your plate!
Best Fall Harvest Orzo
Ingredients
Method
- Prepare the orzo according to package directions. Drain and set aside to cool slightly.
- Preheat the oven to 400°F. Arrange the diced butternut squash, shaved Brussels sprouts, and sliced red onion on a baking sheet.
- Lightly coat with avocado oil spray and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, until the vegetables are tender and caramelized. Remove from oven.
- In a small bowl or jar, combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt.
- Whisk or shake vigorously until emulsified. Adjust salt to taste.
- In a large bowl, mix the cooked orzo, roasted vegetables, and vinaigrette until evenly coated.
- Allow to cool slightly.
- When the salad reaches room temperature, scatter crumbled goat cheese on top. For a creamier texture, gently toss the cheese in.
- Serve immediately.