Ingredients 1 small butternut squash(about 1 pound), peeled, seeded and cut into 1/2-inch dice

1/2 pound small shiitake mushrooms, stemmed and quartered

5 tablespoons olive oil, divided

Kosher salt and black pepper

1 cup (8 ounces) uncooked orzo pasta

2 tablespoon sherry vinegar

1 tablespoon finely chopped rosemary or sage leaves

1/2 cup thinly sliced green onions, white and light green parts

7 ounces (about 1 3/4 cups) grated Kerrygold

Aged Cheddar Cheese

Instructions:

  1. Preheat oven to 400°F.
  2. Toss squash with 2 teaspoons oil; sprinkle with salt and pepper. Toss mushrooms with 1 teaspoon oil; sprinkle with salt and pepper. Spread on separate baking pans and roast until tender, about 25 minutes for squash and 20 for mushrooms.
  3. While vegetables are cooking, in a heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat. Add orzo and cook for 5 minutes, stirring frequently, until it starts to brown. Add 2 cups water and 1/2 teaspoon salt and bring to a boil, stirring frequently. Reduce heat to low, cover and simmer for 20 minutes or until all the water is absorbed.
  4. Transfer orzo to a mixing bowl and add 3 tablespoons oil and the vinegar and rosemary and mix well. Add green onions, squash and mushrooms; season with salt and pepper and fold in Kerrygold Aged Cheddar Cheese. Serve warm or room temperature.