The ooziest orzo about. Such a freshy. Perfect Autumn Warmer.
The basil and the goat's cheese really freshen up the dish 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 of Orzo - £1.70
1 Bunch of Basil - £0.70
Goat's Cheese - £1.60
2 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 on a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven for 30 minutes or until soft.
Remove squash and place 3/4 of it in a blender. Place the remaining quarter back in the oven until brown and caramelised.
Add a vegetable stock cube and a pint of water to the blender. Blitz. You want a loose purée consistency.
Get a large frying pan on the heat. Add a splash of olive oil and a chopped clove of garlic. Once softened, pour in the squash purée. Mix it about and add your orzo.
Keep mixing the orzo and pouring in splashes of water until the orzo has cooked through and resembles a loose, oozy risotto.
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, sprinkle over some Parmesan and scatter on the leftover basil leaves. Serve with a last drizzle of olive oil! Enjoy!