• 4servings
  • 55minutes
  • 575calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 package(s) (20-ounce) peeled and trimmed butternut squash , cut into 1/2-inch chunks 1 medium (8- to 10-ounce) onion , finely chopped 3 fresh sage leaves , thinly sliced 2 tablespoon(s) olive oil

  2. Salt

  3. Pepper

  4. 1 pint(s) grape tomatoes

  5. 1 pound(s) (16- to 20-count) shrimp , shelled and deveined 125 teaspoon(s) cayenne pepper (ground red pepper)

  6. 2 cup(s) (12 ounces) whole-wheat orzo

  7. 2 ounce(s) goat cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

  2. 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.

  3. 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.

  4. 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.


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