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We hope you got insight from reading it, now let’s go back to roasted butternut squash, chilli and stilton orzotto with toasted pine-nuts #mycookbook recipe. To cook roasted butternut squash, chilli and stilton orzotto with toasted pine-nuts #mycookbook you need 8 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Roasted Butternut Squash, chilli and Stilton Orzotto with toasted Pine-nuts #mycookbook:
- You need 4 handfuls Orzo
- Get 1 pint vegetable or chicken stock
- Take 1 Butternut Squash, peeled and cut into medium sized chunks
- Use Rapeseed oil
- Provide Piece Stilton or your favourite Cheese, I use a big chunk!
- You need to taste Chilli flakes
- You need Parmesan
- Get Black pepper
Steps to make Roasted Butternut Squash, chilli and Stilton Orzotto with toasted Pine-nuts #mycookbook:
- Season the Squash and roast for 45 mins at 180
- Meanwhile cook the Orzo in the stock on a rapid simmer until the stock is absorbed and the pasta is al dente. Add more stock or boiling water as needed.
- Blitz 2/3 of the Squash in a blender.
- Mix the blended Squash, chunks of Squash and Orzo together. Check seasoning.
- Add the chilli flakes and Stilton or other cheese of your choice.
- Pile into an ovenproof dish. Top with grated Parmesan and grill until browned and bubbling.
- Top with toasted Pine-nuts or seeds for extra crunch. Can be served as a stand-alone dish or as a side. Enjoy 😊
Creamy Butternut Squash Orzotto with Toasted Pecans. Remove from heat and stir in lemon juice. Serve immediately, topped with a sprinkling of toasted pecans and grated cheese, if desired. Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months. Just before serving the next day, I microwaved.
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