Oozy Butternut Orzo

Oozy Butternut Orzo

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.


  1. Preheat oven to 180°C/356°F.
  2. 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.
  3. Remove squash when soft. Place 3/4 in a blender. Place remaining quarter back in oven until brown and caramelized.
  4. Into the blender, add a vegetable stock cube and a pint of water. Blitz. You want quite a loose purée consistency.
  5. 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.
  6. 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.
  7. 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!