4 cups (1 L) cubed butternut squash
1 white onion, chopped
1/3 cup (75 mL) olive oil, divided
1 tbsp (15 mL) finely chopped fresh thyme
3/4 tsp (4 mL) salt, divided
1/2 tsp (2 mL) pepper, divided
1/4 tsp (1 mL) each pumpkin pie spice, chili powder, ground cumin, paprika and brown sugar
2 tsp (10 mL) lemon zest
1/4 cup (60 mL) lemon juice
1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
8 oz (250 g) orzo pasta, cooked according to package directions
4 cups (1 L) loosely packed torn kale leaves (stems removed)
1/3 cup (75 mL) toasted chopped walnuts
1/4 cup (60 mL) finely chopped fresh parsley
1 pkg (240 g) Yves Falafel, prepared according to package directions
1. Preheat oven to 425°F (220°C). Toss together butternut squash, onion, 2 tbsp (30 mL) olive oil, thyme, 1/4 tsp (1 mL) each salt and pepper, pumpkin pie spice, chili powder, cumin, paprika and brown sugar. Arrange in single layer on parchment paper–lined baking sheet. Bake for 20 to 25 minutes or until tender and golden brown.
2. Meanwhile, in large bowl, whisk together remaining olive oil, lemon zest, lemon juice, honey, mustard, garlic, and remaining salt and pepper; toss with orzo until coated.
3. Stir in butternut squash mixture, kale, walnuts and parsley. Transfer to serving plate and top with falafels.
Substitute sweet potatoes for butternut squash if desired.
