Ingredients

Ingredients (use vegan versions):

Orzo-Organica Di bazilica makes an organic garbanzo, maize and pumpkin
orzo but plain will do.
2-4 tablespoon pumpkin butter
Multi-grain milk (you can substitute soy)
2-3 acorn squash
1-2 carrots
brussel sprouts

Directions:

I don''t use ''recipes'' per se. I just wing it, so I don''t have exact measurements here, but it is easy to make.

Slice squash horizontally(against the ridges) into 1-2 inch slices. Remove seeds. Lightly oil a cookie sheet. Place squash slices on sheet. Sprinkle with cinnamon(both sides). Option: Add a little nutmeg. Bake at 350-400 until tender(test with a fork). Approx 20 min. Plate the squash and fill the center with orzo mixture.

Cook orzo(boil) to taste. Drain. Heat approx. 1C. milk* & 2-4 Tbsp. pumpkin butter. *Just enough milk to hold the orzo together. Add orzo and mix. Salt and pepper to taste. You could use some of the cooked squash and add into the orzo mixture for more flavor.

Use a veg. peeler to peel wide slices of carrot. Drop into boiling water for 30-60 seconds. Remove. Top squash/orzo with carrot shavings. I usually serve with brussel spouts. Bake, boil, whatever.

Option: Try coating the plate with a thin layer of cranberry puree, or using a squirt bottle to drizzle it across the plate.

Serves: 4

Preparation time: 30-45 mins.