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Pasta salad, autumn edition. It’s always delicious to have little bites of meat in a side dish! In this dish, the spice in the Italian sausage perfectly complements the flavors of butternut squash and dried cherries.
1 pound Gefen Orzo
3 tablespoons Gefen Olive Oil, or more as needed
4 sweet Italian sausages, thinly sliced
1 and 1/2 cups diced butternut squash
3/4 cup dried cherries (or cherry-flavored craisins)
2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon Haddar Dijon Mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gefen Olive Oil
Cook orzo according to package directions.
While orzo is cooking, heat olive oil in a skillet over medium-low heat. Working in batches, cook the sausages for two to three minutes per side, or until golden. Set sausages aside and cook butternut squash in the same pan, adding more oil as needed. Cook over low heat, stirring often, for 15 to 20 minutes, or until softened. Combine cooked orzo, sausages, butternut squash, and dried cherries in a large bowl.
Combine all dressing ingredients in a jar and shake well. Pour over orzo salad and toss to coat.
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what can I use instead of sausages?
can this be frozen?