Cheesy Orzotto-Stuffed Butternut Squash with Fresh Herbs

Name: Cheesy Orzotto-Stuffed Butternut Squash with Fresh Herbs with Parmesan baby potatoes & salad with honeyed goat's cheese pearls
Total time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Butternut squash; 20 g Dried cranberries; 1 piece Garlic; 5 g Fresh sage; 1 sachet(s) Dried thyme; 50 g Orzo; 1 piece Parmigiano Reggiano DOP; 50 g Honeyed goat's cheese pearls; 50 g Grated Red Leicester; 10 g Fresh basil, chives & flat leaf parsley; 1 piece Apple; 40 g Mixed leaves of radicchio, arugula & lettuce; 2 teaspoon Ground paprika; 40 g Onion chutney; 400 g Pre-cooked halved baby potatoes [skin-on]; 50 g Chopped onion; ½ Tomato paste; 15 milliliters Crema di balsamico; 50 g Herbed cream cheese; 20 g Hazelnuts; 50 g Sundried tomatoes; 60 g [Plant-based] butter; 2 tablespoon Olive oil; 150 milliliters Low sodium mushroom or vegetable stock; 1 tablespoon Sugar; to taste [Plant-based] mayonnaise; to taste Salt and pepper

with Parmesan baby potatoes & salad with honeyed goat's cheese pearls

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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

Tags:

Veggie

•Special Ingredient

Allergens:

Tarwe

•Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

•Hazelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total1 hour

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Butternut squash

10 g

Dried cranberries

(May be present: Sesamzaad, Pinda's, Noten)

½ piece

Garlic

2.5 g

Fresh sage

(May be present: Selderij)

½ sachet(s)

Dried thyme

25 g

Orzo

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

½ piece

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

25 g

Honeyed goat's cheese pearls

(Contains: Melk (inclusief lactose))

25 g

Grated Red Leicester

(Contains: Melk (inclusief lactose))

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

Tomato paste

8 milliliters

Crema di balsamico

(Contains: Zwaveldioxide en sulfiet)

25 g

Herbed cream cheese

(Contains: Melk (inclusief lactose))

10 g

Hazelnuts

(Contains: Hazelnoten May be present: Sesamzaad, Pinda's, Noten)

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

Energy (kJ)5972 kJ

Calories1427 kcal

Fat73.7 g

Saturated Fat37.5 g

Carbohydrate148.1 g

Sugar47.5 g

Dietary Fiber21.6 g

Protein33.9 g

Salt2.8 g

Potassium520 mg

Calcium116 mg

Iron160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Small Bowl

•Casserole with Lid

•Tall-Sided Pan

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.