Ingredients

• 8 slices bacon
• 1 small butternut squash
• 1 small red onion
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 teaspoon fresh thyme
• 1 pound orzo pasta
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon mustard
• 0.25 teaspoons garlic powder
• 0.25 cups olive oil
• 8 ounces Brussels sprouts
• 0.75 cups walnuts
• 0.5 cups dried cranberries
• 0.5 cups feta cheese , optional

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil or parchment; place bacon on the sheet.
2. 2 Bake bacon in the preheated oven until crisp, about 10 minutes. Remove bacon from tray and drain on paper towels. Reserve drippings in the pan.
3. 3 Increase the oven temperature 425 degrees F (220 degrees C).
4. 4 Add butternut squash, onion, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and thyme to the pan with bacon drippings and toss to coat.
5. 5 Roast squash in the preheated oven until browned, about 20 minutes. Set aside.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and set aside to cool.
7. 7 For vinaigrette, add vinegar, maple syrup, mustard, garlic powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper into a bowl. Whisk in 1/4 cup olive oil until well combined. Set aside.
8. 8 Add pasta, Brussels sprouts, walnuts, cranberries, and vinaigrette to a large bowl and toss to combine. Gently stir in cooked vegetables and bacon. Serve immediately or refrigerate until ready to serve.

Nutrition per serving