The ozziest orzo about. Such a freshy. Perfect Autumn Warmer.
The basil and the goat's cheese really freshen the dish up so don't skip either of them. ALSO - when you roast your butternut squash, you don't want it to get brown and charred. Just soft. So keep an eye on it.
Cooking Time (includes preparation time): 55 Minutes
- Garlic - £0.30
- Vegetable Stock - £0.50
- Parmesan - £2.00
- 500g Orzo - £1.70
- Bunch of Basil - £0.70
- Goat's Cheese - £1.60
- 2 x Butternut Squash - £1.80
- Total Cost - £8.60 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F.
- Cut your butternut squash into cubes, and place in baking tray. Drizzle with olive oil and season with salt and pepper. Place in oven for 30 minutes or until soft.
- Remove squash when soft. Place 3/4 in a blender. Place remaining quarter back in oven until brown and caramelized.
- Into the blender, add a vegetable stock cube and a pint of water. Blitz. You want quite a loose purée consistency.
- Get a large frying pan on the heat. Add 1 clove of chopped garlic with a splash of olive oil. Once softened, pour in the squash purée. Mix it about, and then add your orzo.
- Keep beating the orzo about, and pouring in splashes of water until the orzo has cooked through and resembles a loose, oozy risotto. At this point, add your remaining squash, and a handful of chopped basil. Mix it all together and turn off the heat.
- Add large dollops of goat's cheese onto the orzo, sprinkle over some parmesan, scatter on the leftover basil leaves and serve with a last drizzle of olive oil! Enjoy!