Rainbow carrot & water cress pesto
Served in the Field Kitchen
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35mins
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Serves 2
Recipes
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Butternut Squash, Goat Cheese & Sage Orzo
A comforting dish where tender roasted butternut squash and fragrant sage meet creamy goat cheese.
50 mins
Serves 2
What you'll need…
- 300g (10 oz) orzo pasta
- 400g (14 oz) butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and black pepper
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8–10 fresh sage leaves, chopped
- 100g (3.5 oz) goat cheese, crumbled
- 50ml (3 tablespoons) vegetable stock or water
- 50g (2 oz) grated Parmesan (optional)
The method
1
Preheat the oven to 200°C (180°C fan) / Gas Mark 6. Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes, until tender and slightly caramelised.
2
While the squash is roasting, bring a large pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside, reserving a little cooking water.
3
Once the roasted squash is cooked and soft, put it in a food processor. Save a few pieces of roasted squash a side to top the dish later.
Blitz the squash; you may need to add a splash of water to make it blend more smoothly.
4
In a large pan, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and chopped sage and cook for another minute.
5
Add the squash mixture and cooked orzo to the pan. Pour in the stock or a splash of the reserved pasta water to loosen the mixture. Cook on a low heat until it's at your desired consistency.
6
Portion it up, top it with crumbled goat's cheese and the roasted squash you saved earlier. Enjoy!
Recipe by Lucie, Marketing Manager
