Cheesy Orzotto-Stuffed Butternut Squash with Fresh Herbs
with Parmesan baby potatoes & salad with honeyed goat's cheese pearls
MISE EN PLACE
Earlier in the day:
- Roast the butternut squash
- Prepare the orzotto
20 - 25 minutes before serving:
- Roast the baby potatoes
- Finish the butternut squash
- Assemble the salad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Butternut squash
10 g
Dried cranberries
(May be present Sesame, Peanuts, Tree nuts)
½ piece
Garlic
2.5 g
Fresh sage
(May be present Celery)
½ sachet(s)
Dried thyme
25 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
25 g
Honeyed goat's cheese pearls
(Contains Milk)
25 g
Grated Red Leicester
(Contains Milk)
5 g
Fresh basil, chives & flat leaf parsley
½ piece
Apple
20 g
Mixed leaves of radicchio, arugula & lettuce
1 teaspoon
Ground paprika
20 g
Onion chutney
200 g
Pre-cooked halved baby potatoes [skin-on]
25 g
Chopped ​​onion
¼
Tomato paste
8 milliliters
Crema di balsamico
(Contains Sulphites)
25 g
Herbed cream cheese
(Contains Milk)
10 g
Hazelnuts
(Contains Hazelnuts May be present Peanuts, Tree nuts, Sesame)
25 g
Sundried tomatoes
Not included in your delivery
30 g
[Plant-based] butter
1 tablespoon
Olive oil
75 milliliters
Low sodium mushroom or vegetable stock
½ tablespoon
Sugar
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 230°C. Prepare the stock.
- Halve the butternut squash lengthways, then scoop out the seeds and the stringy part of the flesh.
- Transfer face-up to a parchment-lined baking sheet and season with salt and pepper, then roast in the oven for 35 - 40 minutes.
- Meanwhile, soak the cranberries in a small bowl of warm water.
- Crush or mince the garlic. Finely chop the sage. Roughly chop the sundried tomatoes.
- Melt half of the butter in a deep frying pan over medium-high heat. Fry the garlic, onion, orzo, paprika, sage and tomato paste with half of the thyme for 2 - 3 minutes.
- Add the stock, then cover with the lid and cook for 8 - 10 minutes.
- Stir in the onion chutney, sundried tomatoes and cream cheese, then remove from the heat and set aside, covered.
- Grate the Parmigiano Reggiano and scatter it over a parchment-lined baking sheet.
- Top with the baby potatoes, then drizzle with the olive oil and scatter over the rest of the thyme. Season with salt and pepper, then roast in the oven for 15 - 20 minutes.
- Core and dice the apple.
- Melt the rest of the butter a frying pan over medium-high heat. Fry the apple with the sugar for 5 - 6 minutes, then remove from the heat and set aside.
- When the butternut squash is done, scoop out the flesh in the centre, leaving a 1.5cm border intact.
- Roughly mash or chop the flesh, then transfer to the orzo and mix well to combine. Season to taste with salt and pepper, then transfer the orzo to the butternut squash.
- Roughly chop the hazelnuts.
- Top the butternut squash with the Red Leicester and the hazelnuts, then return to the oven for 10 - 15 minutes.
- Finely chop the fresh herbs. Drain the cranberries.
- Serve the lettuce on a large plate.
- Top with the fried apple, the goat's cheese and the cranberries.
- Drizzle with the crema di balsamico.
- Serve the butternut squash on a large platter. Scatter over half of the fresh herbs.
- Garnish the baby potatoes with the rest of the fresh herbs. Serve with mayonnaise as preferred.
- Serve the salad alongside.