I created this recipe for a coffee-themed dinner party I held for my sleep-deprived medical student friends last year. The sweetness from the maple and the balsamic in the vinaigrette makes the slight bitterness of the coffee almost addictive, and the same goes for the mix of butternut squash and arugula!

Serves 4 as a main, 6-8 as a side

• 1 small butternut squash
• 4 ounces arugula
• 1 pound orzo
• 1 teaspoon coffee, very finely ground
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar

1. Preheat the oven to 400. Cut the butternut squash into 1-inch dice, removing all of the seeds and pulp. Place on a baking sheet, sprinkle with salt and pepper, and bake for 40 minutes or until fork-tender.
2. Set a pot of salted water to boil. While it boils, mix together the vinaigrette by combining, in a bowl, the coffee through balsamic vinegar.
3. When the water is boiled, pour orzo in and cook until al dente. Strain. Mix the arugula into the still-hot orzo. Mix in the butternut squash chunks. Finally, pour in the vinaigrette and stir to combine. Serve.