This Butternut Squash Orzo Will Keep You Warm This Winter
This comforting dish is hearty, filling and packed full of goodness
It couldn't be easier to bring this dish together, and it's a great way to use up any extra veg you might have in the fridge.
Ingredients
- 340g butternut squash peeled, seeded, and cubed
- 1 tbsp olive oil
- salt and pepper
- 2 tbsp fresh thyme (leaves only, no sprigs)
- 2 tbsp of Honey Heaven Organic Soft Set Honey
- 225g orzo (uncooked)
- 5 cloves garlic minced
- 1/4 tsp smoked paprika
- 2 tbsp olive oil
- 600g chicken stock
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 141.75g spinach fresh
- 119g double cream or full fat coconut milk
- salt and pepper
- fresh thyme
Method
Preheat oven to 180C.
Prep butternut squash. Toss cubed butternut squash with olive oil, salt, pepper, honey, and thyme. Spread it on a parchment-lined baking sheet. Roast in the preheated oven for 20–30 minutes.
To cook the orzo, heat olive oil in a skillet. Add orzo, garlic, paprika, and cook for three minutes. Add chicken stock, salt, and Italian seasoning. Bring to a boil, then simmer for five to 10 minutes.
Stir in kale until wilted. Add double cream or coconut milk, and season to taste. Add roasted butternut squash to the cooked orzo. Top with fresh thyme.
