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Name: OOZY BUTTERNUT ORZO
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Garlic - £0.30; Vegetable Stock - £0.50; Parmesan - £2.00; 500 g Orzo - £1.70; Bunch of Basil - £0.70; Goat's Cheese - £1.60; 2 x Butternut Squash - £1.80

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INGREDIENTS

Garlic - £0.30
Vegetable Stock - £0.50
Parmesan - £2.00
500 g Orzo - £1.70
Bunch of Basil - £0.70
Goat's Cheese - £1.60
2 x Butternut Squash - £1.80

INSTRUCTIONS

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!

NOTES

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OOZY BUTTERNUT ORZO

Garlic - £0.30
 Vegetable Stock - £0.50
 Parmesan - £2.00
500 g Orzo - £1.70
 Bunch of Basil - £0.70
 Goat's Cheese - £1.60
2 x Butternut Squash - £1.80

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!

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Nutrition

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Serving Size: 1 (500g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.