|6 oz Market Day Poultry Turkey breast roast|
|2 cup(s) cooked cubed butternut squash|
|1 cup(s) uncooked orzo|
|1 cup(s) vegetable broth|
|1 1/2 cup(s) water|
|1 packet(s) vegetable soup mix|
|1/2 oz Parmesan cheese, grated fresh|
|1 Tbsp light butter|
Preheat oven to 425F. Coat a small rimmed baking sheet with cooking spray.
In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and soup mix; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
Stir in cheese, turkey and roasted squash. Season well with salt and pepper; serve.
Substitutions: Can sub boneless skinless chicken breast for turkey, garlic & herb seasoning packet for Veg soup mix (YUM!)