Creamy orzo folded with caramelised butternut squash, crisp sage and Parmesan for a cosy meat-free midweek dinner.
Roasted Butternut Squash & Sage Orzo
Description
Creamy orzo folded with caramelised butternut squash, crisp sage and Parmesan for a cosy meat-free midweek dinner.
Ingredients
Ingredients
Instructions
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Heat the oven to 200°C fan/220°C conventional. Toss the squash with 1 tbsp oil, season and roast for 25 minutes until tender and caramelised.
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Meanwhile, heat the remaining oil in a large deep frying pan. Cook the onion for 5 minutes, then add the garlic for 30 seconds.
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Stir in the orzo and gradually add the hot stock. Simmer for 10–12 minutes, stirring regularly, until the orzo is tender and creamy.
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Melt the butter in a small pan and fry the sage leaves until crisp.
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Fold most of the roasted squash and Parmesan through the orzo. Season, top with the remaining squash and crisp sage, and serve.
Note
Add a little extra hot water if the orzo becomes too thick before it is tender. Use a vegetarian hard cheese if required.
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