One Pot Orzo with Roasted Butternut Squash
One pot recipes are the best for easy dinners. Serve up this vegetarian one pot orzo with butternut squash for a dinner that everyone will love!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
- 1 Butternut Squash peeled and chopped into large chunks
- 3 tbsp Butter
- Salt and Freshly Ground Black Pepper
- 2 Leeks chopped
- 1 tsp Garlic crushed
- 3 Thyme Sprigs
- 250 g Orzo
- 100 ml White Wine
- 600 ml Vegetable Stock
- Parmesan grated, to serve
Heat the oven to 200°C/400°F. Add 2 tbsp of the butter to the skillet over a medium-high heat and tip in the butternut squash and a good sprinkling of salt and pepper. Cook for 5 minutes until the squash is darkening around the edges then transfer to the oven and roast for 35-40 minutes until soft.
When the squash is cooked transfer to a bowl and place the skillet back over a medium-high heat. Add the remaining tbsp of butter, the leek, garlic and thyme sprigs to the skillet with lots of salt and pepper and cook for 5 minutes until softened then add the orzo and toast in the hot skillet for a couple of minutes until smelling toasty.
Pour the wine into the skillet and cook until the liquid has been absorbed which should only take a minute then start adding the stock, a little at a time in the same way you would a make a risotto, stirring constantly and waiting until each addition has been absorbed before adding more. When all the liquid has been added and the orzo is al dente return the roasted squash to the skillet. Serve topped with plenty of parmesan.
Adapted from Bon Appetit
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Calories: 449kcal | Carbohydrates: 77g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 697mg | Potassium: 897mg | Fiber: 6g | Sugar: 9g | Vitamin A: 21295IU | Vitamin C: 46.1mg | Calcium: 135mg | Iron: 3.3mg