We had our first frost of the season yesterday morning. It was the definitive cross over from summer-ish/ fall-ish weather to “oh, winter is coming!” The mornings are cool and crisp and lovely. My morning tea never tasted so good as it has the past couple of days. We are two weeks away from Thanksgiving- the food lovers favorite holiday, and I can’t wait. Wiley and I are going home to NC for the holiday and will be prepping for his sister’s wedding the next weekend. What a fun season! Right? Don’t you just love all of the celebrations, the family gatherings, the friends, and let’s not forget, the food. It’s such a joyful time of year and we must remember to celebrate all that’s wonderful. Let go of the bad, the ugly, and the not-so-joyful and really just be thankful.
We are hosting a little Friendsgiving lunch at our house this Sunday. It should be the perfect day to spend the afternoon with sweet friends. I’m making two dishes featuring a fall favorite: butternut squash. One of them will be this recipe, it is SO good! I made a big batch at the beginning of the week and we have been eating on it ever since. I don’t eat a lot of pasta, maybe one or twice a month will I make a pasta dish for dinner. It’s not necessarily unhealthy parse but typically isn’t something that we need a lot of, no matter what the grain it is made up of, is. I use quinoa/ brown rice flour typically when I make pasta but because orzo is not readily available in all grocery stores, it is very hard to find it in any flour other than semolina flour.
All of that to say, if you are looking for a side dish that is nourishing, this one will certainly fit in the category. In the cooler months we crave hearty, comforting dishes and this one is on the top of my list.