WHAT IS ORZO?
Orzo is tiny pasta despite its appearance. It looks like rice, doesn’t it? Orzo means “barley” in Italian but there is no actual barley in it, only shape resemblance. It’s made the same way any pasta is made.
Prep Time15 minsCook Time40 minsTotal Time55 mins
INGREDIENTS
2 tbsp Olive OIl
1 Butternut Squash
Salt and Pepper to taste
1 Onion, chopped
3 Garlic cloves, peeled and chopped
2.50 cups Orzo
3 cups Stock, Chicken or Vegetable
1 tsp Italian Seasoning or Dried Basil
1 Onion (Small), chopped
2 cups Baby Kale or Baby Spinach
¾ cup Feta, crumbled or Parmesan
DIRECTIONS
Roast butternut
1Preheat oven to 400F.
Line a baking sheet or tray with parchment paper
2Peel, de-seed and cut butternut squash into bite-sized cubes, season with salt, pepper and 1 tbsp of olive oil.
Roast at 400F for 45 minutes or until golden.
Orzo steps
320 minutes before the squash is done, heat 1 tbsp of olive oil in a deep pan and sauté chopped onions, and garlic over low heat for 2-3 minutes.
4Add the stock and bring to the boil. Add the orzo and cook for 7 to 8 minutes.
5Stir the orzo throughout the cooking process to release starch and to avoid it sticking to the bottom of a pan. If the mixture looks too thick add ½ cup of vegetable stock or water to maintain creamy, risotto like consistency.
6Take off the heat and stir in Spinach or kale until wilted.
7Add the roasted butternut and feta. Stir all together and serve.
Ingredients
2 tbsp Olive OIl
1 Butternut Squash
Salt and Pepper to taste
1 Onion, chopped
3 Garlic cloves, peeled and chopped
2.50 cups Orzo
3 cups Stock, Chicken or Vegetable
1 tsp Italian Seasoning or Dried Basil
1 Onion (Small), chopped
2 cups Baby Kale or Baby Spinach
¾ cup Feta, crumbled or Parmesan
Directions
Roast butternut
1Preheat oven to 400F.
Line a baking sheet or tray with parchment paper
2Peel, de-seed and cut butternut squash into bite-sized cubes, season with salt, pepper and 1 tbsp of olive oil.
Roast at 400F for 45 minutes or until golden.
Orzo steps
320 minutes before the squash is done, heat 1 tbsp of olive oil in a deep pan and sauté chopped onions, and garlic over low heat for 2-3 minutes.
4Add the stock and bring to the boil. Add the orzo and cook for 7 to 8 minutes.
5Stir the orzo throughout the cooking process to release starch and to avoid it sticking to the bottom of a pan. If the mixture looks too thick add ½ cup of vegetable stock or water to maintain creamy, risotto like consistency.
6Take off the heat and stir in Spinach or kale until wilted.
7Add the roasted butternut and feta. Stir all together and serve.
Roasted Butternut Squash Orzo
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