Roasted Butternut Orzo

This roasted butternut orzo is a bowlful of happiness. A firm favourite among the HM team, this recipe is easy to prepare and is the perfect way to enjoy seasonal vegetables with a bit of a twist. Swap out the cavolo nero for another green veg, if you’d prefer, it will taste equally as delicious.

INGREDIENTS (Serves 6)

• 1 large butternut squash
• 3 garlic cloves (in their skins)
• 150ml pot single cream
• 1 white onion chopped finely
• 1/2 tbsp mixed Italian herb seasoning
• 500g orzo pasta
• 1.2L vegetable stock
• 100g cavolo nero
• 90g freshly grated parmesan
• Sea salt and black pepper
• 2 tbsp olive oil

METHOD

1. Preheat an oven to 200°c. Peel, de-seed and cut the butternut squash into 1.5-2cm cubes and toss in a bowl with a good glug of olive oil and a pinch of sea salt. Line a shallow tray with baking paper and scatter the butternut evenly. Crush the garlic cloves slightly with a knife but keep them in their skins and intersperse them onto the tray with the butternut. Roast at 200°c for 40 minutes or until golden. If the garlic starts to look brown, remove and set aside to cool, before mincing.
2. About 15 minutes before the squash is cooked heat a tbsp of olive oil in a deep pan (we used Staub) and gently cook through the chopped onion. Once softened, add the minced roasted garlic and your herbs of choice – we used mixed Italian herbs – and stir through for 1-2 minutes on a low heat.
3. Add the vegetable stock to the pan and bring to the boil before adding the orzo and a pinch of salt. Gently stir throughout the cooking process to avoid the orzo sticking to the pan. This will take approximately 7-8 minutes to cook, but always check the packet instructions. Add the cavolo nero halfway through the orzo’s cooking time. If the orzo is looking too thick, add more stock.
4. Once the orzo is near ready, turn the heat down to a minimum and stir through the cream and half the parmesan. Stir thoroughly but gently and remove from the heat.
5. Add salt and pepper to taste and top with roasted butternut and the leftover parmesan before serving.

Tips: Swap out Italian seasoning for fresh herbs such as sage for an alternative flavour. Serve with a corn fed roast chicken and/or smoke bacon lardons.

Images: HM