15 min
25 min
4 pers
Dinner
United Kingdom
Italian Roast Butternut Squash, Orzo and Bean Bake Recipe
- 400g butternut squash, cut into into 1cm cubes
- 1 ½ tsp smoked paprika
- 2 tbsp olive oil
- 300g cherry tomatoes
- 350g orzo
- 400g can finely chopped tomatoes
- 1 low-sodium stock cube
- 400g can cannellini beans
- 125g vegetarian mozzarella or vegan alternative
- 30g vegetarian Italian-style hard cheese or vegan cheese, grated
- 150g baby spinach
- salt and pepper, for seasoning
Method
- Preheat the oven to 200°C/gas mark 6.
- Place the diced squash on a baking tray, sprinkle over the paprika and toss with 1 tbsp oil. Roast in the oven for 15-20 minutes until soft and charred.
- Meanwhile halve the cherry tomatoes and set aside.
- Heat the remaining oil in a deep ovenproof pan and gently fry the orzo for 2-3 minutes until beginning to turn golden. Watch carefully to ensure the orzo does not burn.
- Add the cherry and canned tomatoes along with 300ml water and a crumbled stock cube. Gently bring to the boil and simmer for 10-12 minutes, until the orzo has softened. Stir every few minutes and add a splash of water if the orzo begins to stick.
- Rinse and drain the cannellini beans and stir into the orzo 5 minutes before the end of the cooking time. Tear the mozzarella or vegan alternative into pieces.
- When the squash is ready, stir it into the orzo along with the mozzarella or vegan alternative and half of the grated vegetarian Italian-style hard cheese or vegan alternative. Season with salt and black pepper.
- Preheat the grill to a moderate heat. Meanwhile add the spinach to the pan in handfuls and stir gently until wilted.
- Sprinkle the remaining Italian-style hard cheese or vegan alternative over the orzo and bean bake and pop the pan under the grill for 2-3 minutes until the cheese has melted and is golden.
https://vegsoc.org/
The Vegetarian Society
