Roasted Butternut Squash with Orzo, Spinach and Cranberries

November's full moon is called the Beaver Moon. as this is the time of year when beavers begin to take shelter in their lodges, having laid up sufficient stores of food for the long winter ahead. During the time of the fur trade in North America, it was also the season to trap beavers for their thick, winter-ready pelts.

The moon was stunning as it hovered over the nearby homes.

In Ralph Fletcher's "A Writing Kind of Day," he ends his book of poems with "A Writing Kind of Night." Perhaps his words will inspire you to write a poem under the light of the full moon.
A Writing Kind of Night

It is clear tonight,
a writing kind of night.

There's a moon stirring up
mysterious metaphors
in my imagination.

The heavens are jam-packed
with planets and black holes
that are still undiscovered,

and magnificent poems
that are still unwritten.

It was the perfect night to enjoy a bowl of Roasted Butternut Squash and Orzo Salad with Spinach and Cranberries. 

Cook's Notes:The salad is loaded with lots of fall goodies; roasted butternut squash, orzo pasta, spinach, dried cranberries, pepitas, creamy goat cheese, and red onion. I love making this salad for holidays or to go alongside any fall meal. It is healthy, hearty, and so satisfying! And perfect for those who enjoy a vegetarian salad. Recipe adapted from twopeasandtheirpod and serves 4. If you double ingredients there still will be enough dressing. 

Ingredients:

For the salad:

• 1 medium butternut squash, peeled, seeded and cut in 1-inch chunks
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1/4 teaspoon ground cinnamon 
• Kosher salt and pepper, to taste
• 1 cup orzo, uncooked 
• 5 oz. spinach, stems removed
• 4 oz crumbled goat cheese or feta cheese
• 1/2 cup pepitas
• 1/2 cup dried cranberries
• 1/3 cup chopped red onion

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons good quality dark balsamic vinegar
• 1 tablespoon pure maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• Kosher salt and black pepper, to taste

Directions: 

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.  
• Place the squash in a large baking sheet and drizzle with olive oil, cinnamon, and maple syrup. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 18 minutes or until the squash is tender, turning once with a spatula.
• While the squash is roasting, cook the orzo according to package instructions. Drain and rinse under cold water. Drain well.
• Plump up the cranberries in 1/2 cup hot water for 3 minutes, and then drain. 
• Pour the cooked orzo into a large bowl. Add the roasted butternut squash, spinach, goat cheese, pepitas, and dried cranberries.
• In a small bowl or jar, whisk together the olive oil, vinegar, maple syrup (or honey), mustard, garlic, cinnamon, salt, and pepper.
• Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.