1Butternut Squash(pick out one with a longer neck and smaller bulb end)
Salt & Pepper to season
FOR THE PASTA:
1bunch of Asparagus Spearssteamed and cut into 1" pieces
1Tbl Fresh Parsley
1Tbl Vegan Margarinesuch as Earth Balance
Lemon Juiceto taste
Salt & Pepperto taste
FOR THE TOPPING:
1/2CPanko Bread Crumbs
3Tbl Vegan Parmesanwe used GO Veggie! Parmesan Grated Topping or nutritional yeast
1Tbl Vegan Margarinewe used Earth Balance Buttery Sticks
1Tbl Fresh Parsleychopped
Preheat oven to 400 degrees.
Cut off both ends of a butternut squash. Peel the entire thing. Cut where the neck and bulbous end meet. Slice the longer end vertically. You can scoop the seeds and roast the bulb end, but we aren't using it in this recipe.
Lightly brush each with oil and generously season with salt and pepper.
Place CUT SIDE DOWN on a lined sheet pan and bake for 35-40 minutes. A knife should insert easily.
In a small bowl, combine melted vegan margarine with panko bread crumbs, vegan parmesan and chopped fresh parsley.
Flip the squash over (so the cut side is now facing up) and lightly press the topping onto each squash filet.
Bake for an additional 10-15 minutes or until a golden crust forms.
Meanwhile, steam the asparagus and cook the orzo to the package instructions.
Combine the orzo with vegan margarine, lemon juice, salt, pepper and fresh parsley, to taste. Cut the asparagus and add to the orzo.
Place the squash over the orzo mixture.
Serve with lemon wedges and garnish with fresh parsley.