Name: Creamy Orzo Salad with Baba Ghanouj
Cuisine: Mediterranean
Ingredients: 2 cups diced butternut squash; 2 cups quartered Brussels sprouts; 1 red onion (diced); 2 tablespoons olive oil; Salt and pepper to taste; ½ teaspoon smoked paprika (optional); 1 ½ cups dry orzo; Salt for the pasta water; ½ cup Yaza Baba Ghanouj; 2 tablespoons olive oil; Salt & pepper to taste; ¼ cup chopped dill; 2 tablespoons chopped mint (optional); Crumbled feta or toasted walnuts (optional)

Make it

Roast the Vegetables

1
Preheat oven to 425°F (220°C).
2
Toss squash, Brussels sprouts, and red onion with olive oil, salt, pepper, and smoked paprika.
3
Spread on a sheet pan and roast 20–25 minutes, stirring halfway, until caramelized and tender.

Cook the Orzo

4
Bring a pot of salted water to a boil.
5
Add orzo and cook according to package instructions until al dente.
6
Drain and let cool slightly.

Make the Dressing

7
Into the bowl of orzo, add the Yaza Baba Ghanouj and olive oil.
8
Season with salt and pepper. Taste as you go and adjust as necessary.
9
(Add a splash of water if you want a looser consistency.)

Assemble the Salad

10
In a large bowl, combine the creamy orzo with the roasted vegetables.

Finish & Serve

11
Top with chopped dill or herb of choice.
12
Top with feta or toasted walnuts if you want extra richness and crunch.
13
Serve warm, room temperature, or chilled — it’s delicious every way.

Creamy Orzo Salad with Baba Ghanouj

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