Extremely good. Goes well with a side salad of baby greens. The original recipe calls for 4 Tbsp butter, and lemon powder + dried black olives in the spice mix. It also calls for 30g vegetable demi-glace, but replacing it with the chicken broth is much simpler and works well.
Roasted Squash Orzotto
Ingredients
1 Large Butternut Squash, Diced
3 Gloves Garlic, Minced
4 Green Onions, Finely Chopped (Include White Ends)
300g Orzo Pasta
2 Cups Chicken Broth
150g Old White Cheddar, Grated
2-3 Tbsp Butter
1 Tbsp Vegetable Oil
Spice Mix:
1 Tsp Salt
1 Tsp Black pepper
1/2 Tsp Red Pepper Flakes
1 Tsp Basil
1 Tsp Oregano
1 Tsp Parsley
1 Tsp Garlic Powder
1/2 Tsp Mustard Powder
Instructions
Preheat the oven to 450°F.
In a bowl, toss the squash with some oil, salt & pepper, and 1/3 of the spice mix. Spread on a tinfoil lined baking sheet.
Bake the squash at 450°F for 15-18 mins, turning half-way, until brown and tender.
Meanwhile, heat some oil in a medium pot and saute the garlic for approx 30-60s until fragrant.
Add the orzo pasta, 1 cup water, 2 cups chicken broth, and the rest of the spice mix to the pot. Be careful adding the water to the heated oil.
Bring to a boil, then simmer for 10-12 mins, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente.
Add the grated cheese, butter, green onion, and some salt/pepper to the pasta. Stir and cook for 1-2mins until the cheese is melted and combined.
If the orzotto is too dry, gradually add up to 1/2 cup water, stirring constantly, until desired consistency is achieved.
Serve with the squash on top.
