Orzo with Roasted Butternut Squash, Bacon, and Sage

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When the weather cools down, I start to crave flavorful meals like this orzo pasta with sage, bacon and butternut squash. The sage pairs beautifully with the salty bacon and slightly sweet squash. The flavors are perfect for a crisp fall day.

Orzo with Roasted Butternut Squash, Bacon, and Sage

This recipe is quick and easy to put together – great for a weeknight. You could even roast the butternut squash and cook the orzo ahead of time, to make the prep even faster.

Ingredients
1 medium butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 tablespoon olive oil
1 cup orzo pasta
1/2 pound bacon, chopped
1 teaspoon dried sage
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper
Salt and pepper
Shredded parmesan cheese

Preheat your oven to 400 degrees. Add the chopped butternut squash and olive oil to a large bowl, and toss to coat. Sprinkle with salt (to taste) and toss again. Spread the squash evenly on a large baking sheet, and roast for 30 minutes, stirring once.

Meanwhile, cook the orzo al dente, per the package directions. Drain, reserving about 1/2 cup of the cooking water.

While the orzo is cooking, cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon to a plate and carefully pour all but about 3 tablespoons of the bacon drippings into a glass measuring cup (or small bowl). Reduce the heat to low.

Add the sage, onion power, and crushed red pepper to the skillet and cook, stirring, for about 1 minute. Add the roasted butternut squash, cooked orzo, and bacon to the skillet, stirring gently to combine. Gradually add the reserved orzo cooking water until the sauce reaches the desired consistency (you may not need to use it all). If needed, you can also add more of the reserved bacon drippings. Season with salt and pepper, to taste. Cook over low heat until the ingredients are heated through.

Serve topped with shredded parmesan. Enjoy!

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Bourbon Pecan Peach Crisp

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The fall season has officially begun, and what better way to celebrate than to dust off your oven and make this amazing Bourbon Pecan Peach Crisp. Peaches aren’t a typical fall fruit, but they are still in abundance in my neck of the woods, which makes this dessert the perfect transition from summer to fall. If peach season has already passed, this would be amazing with apples too!

Bourbon Pecan Peach Crisp

Of course, no crisp would be complete without a scoop of vanilla ice cream.

Bourbon Pecan Peach Crisp with Ice Cream

Serves 6

Filling Ingredients
3-4 peaches, sliced (about 3 cups sliced)
2 tablespoons bourbon
2 tablespoons brown sugar
1 1/2 teaspoons cornstarch
1 teaspoon vanilla extract

Topping Ingredients
1/3 cup pecans
1/2 cup plus 1 tablespoon flour
1/3 cup brown sugar
1/4 teaspoon salt
Pinch cinnamon
1/4 cup (1/2 stick) butter, melted and cooled

Preheat the oven to 375 degrees.

Butter a 7 x 11 baking dish (or other medium-sized baking dish) and set aside.

Spread the pecans evenly onto a baking sheet, and bake until toasted, about 4 minutes. Remove from the oven and let cool.

Add the sliced peaches (no need to peel) to a large bowl. Sprinkle the bourbon over the peaches and gently stir to coat the peaches. Add the brown sugar, cornstarch, and vanilla to the bowl and stir gently until coated. Set aside.

To prepare the topping, stir together the flour, brown sugar, salt, and cinnamon in a medium bowl. Stir in the toasted pecans. Pour the melted butter over the top, and stir to combine.

Spoon the peaches into the bottom of the baking dish, leaving most of the residual liquid in the bowl. Crumble the topping over the peaches, using your fingers to distribute evenly.

Bake in the preheated oven, for about 30-40 minutes, or until the topping is golden-brown and the fruit is bubbly. Let cool for at least 20 minutes.

Serve warm with a scoop of vanilla ice cream, and enjoy!

Adapted from The Bojon Gourmet and Host the Toast.

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Fall Menu: Week 2

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We are having some gorgeous fall weather in my neck of the woods, and I hope you are too! I am loving it – almost as much as I love this week’s menu. Your taste buds should be singing and dancing by the end of the week.

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Fall Menu: Week 2

Sunday: Chicken and Butternut Squash Tagine

 

 

 

 

Monday: Zesty Quinoa with Beans

 

 

 

 

Tuesday: Chili-Lime Chicken

 

 

 

 

Wednesday: Sausage and Kale Soup

 

 

 

 

Thursday: Chicken Alfredo Lasagna

 

 

 

 

Friday: Leftovers with Apple Cobbler

 

 

 

 

Saturday: Broccoli Cheddar Quiche

 

 

 

 

Have a great week!

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