Fall Orzo Salad

peel and cube the squash. Drizzle the butternut squash with a good quality oil. Salt and pepper to taste. If you have some smoked salt (like alder), you can substitute a pinch of it for regular kosher salt. Arrange clusters of sage on top of squash. Reserve 2 to 3 sage leaves. If you don't have fresh sage, you can substitute some dried "rubbed sage" -- sprinkle liberally like salt. Bake at 450 F for 30 to 40 minutes (depending on your cube size) or until golden caramelization and deliciousness occurs. Cook orzo according to package directions. At my farmer's market there is a vendor that sells an "autumn blend" of tricolor orzo. Boil in approximately 4 cups salted water for 15-17 minutes (normal orzo will probably take much less time -- check your package to be sure). Drain and chill. Combine cooked butternut squash, pepitas, and orzo and toss. (The leftover oil in the roasting pan will serve as your "dressing" -- use leftover oil in pan to minimally coat orzo). Personally I don't think you need any acid (like lemon or vinegar) because of the "tang" of the blue cheese -- but if you are omitting the cheese, you may want to try a few splashes of a good balsamic vinegar. Add crumbled blue cheese (or feta or chevre or omit cheese) and choice of greens. Add a few chiffonaded strips of fresh sage as a garnish.