PCC Autumn Orzo recipe | PCC Community Markets

Ingredients

• 1 pound butternut squash, cut into 1-inch cubes
• 6 tablespoons olive oil, divided
• Salt and pepper, to taste
• 2 cups orzo pasta
• 6 tablespoons PCC Basil Oil
• 1/2 cup white balsamic vinegar
• 1/4 cup roasted garlic cloves
• 1 1/2 teaspoons dried thyme
• 4 ounces baby arugula
• 1 cup toasted pumpkin seeds
• 1/2 cup shredded Parmesan cheese
• 1/2 cup dried cranberries