Main Courseby juliaschiebackImported from Instagram
Roasted Butternut Squash & Gruyère Orzo
Vegetarian
Tender orzo enveloped in an unctuous roasted butternut sauce with melted Gruyère, tender spinach ribbons, and a scattering of golden pine nuts.
Main Courseby juliaschiebackImported from Instagram
Tender orzo enveloped in an unctuous roasted butternut sauce with melted Gruyère, tender spinach ribbons, and a scattering of golden pine nuts.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
650gButternut squash
1Onion
5 cloveGarlic
30mlOlive oil
1 tspSalt
½ tspBlack pepper
1 tspThyme
1 tspSagePreheat the oven to 190°C Ober-/Unterhitze and set out a rimmed baking sheet. Peel, seed, and cut 650g butternut squash into 2 cm cubes, peel and halve 1 onion, and peel 5 clove garlic. Arrange the diced Butternut squash, halved Onion, and Garlic across the baking sheet, drizzle evenly with 30ml olive oil, then sprinkle with 1 tsp salt, ½ tsp black pepper, 1 tsp thyme, and 1 tsp sage, tossing gently to coat.
Butternut squashOnionGarlic
80gGruyère
100gSpinach
2 tbspParsley
20gParmesan
20gPine nutsRoast at 190°C Ober-/Unterhitze on the middle rack for 35–40 minutes, until the Butternut squash is fork-tender with lightly caramelised edges and the Onion and Garlic are soft and browned. Meanwhile, finely grate 80g gruyère and 20g parmesan, wash and trim 100g spinach, finely chop 2 tbsp parsley, toast 20g pine nuts in a dry pan until lightly golden, and bring a large pot of salted water to a boil.
Butternut squashOnionGarlicTransfer the roasted Butternut squash, Onion, and Garlic into a food processor and blend on high speed for 1–2 minutes until completely velvety and smooth.
300gOrzo pastaBoil 300g orzo pasta in the pot of salted water over medium-high heat for 8–10 minutes until tender with a slight bite to the center, then drain thoroughly in a colander and set aside.
150mlVegetable broth
100mlHeavy creamPour the blended vegetable puree into a saucepan over medium heat, then stir in 150ml vegetable broth and 100ml heavy cream. Simmer gently for 8–10 minutes, stirring occasionally, until the liquid reduces slightly and the sauce thickens enough to coat the back of a spoon.
GruyèreSpinachOrzo pastaFold the Gruyère and Spinach into the simmering sauce, stirring over medium-low heat for 1–2 minutes until the cheese melts completely and the leaves are fully wilted. Tip the drained Orzo pasta into the sauce and toss vigorously over low heat for 1 minute until every grain is glossy and thoroughly coated.
ParsleyParmesanPine nutsDivide the hot pasta among wide shallow bowls and finish with the Parsley, Parmesan, and Pine nuts scattered over the top.