Butternut Squash and Halloumi Orzotto
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 large squash, peeled and chopped
- 2 tbsp olive oil - for the orzo
- 1 tbsp olive oil - for the squash
- 1-2 blocks Halloumi cut into cubes
- 500g orzo pasta
- veg stock - kept warm in a pan
- 1 tsp dried mint (optional)
Preparation
Preheat the oven to 180 Celsius. Coat the squash cubes with 1 tablespoon olive oil, spread out onto a baking tray and cook for 30 minutes. Check and gently mix halfway.
While the squash is cooking, start the orzotto.
Cook the onion in 2 tablespoons olive oil in a large pan until softened and gently caramelised. Add the garlic and cook for another minute. Add the orzo, and coat in the oil and onion.
Start to add the warm stock, one ladleful at a time. Add a ladle and let it fully absorb before adding the next ladle. Make sure you are stirring continuously, to prevent the orzo from sticking to the base of the pan. Continue to do this until the orzo is fully cooked but still keeps a little bite. Depending on the size of your orzo it’ll take about 15 - 20 minutes from when you added the first ladle.
When the squash has had about 30 minutes roasting time, add the halloumi cubes to the baking tray and return to the oven while you finish the orzo. Cook till the squash is soft and caramelised and the Halloumi has a little colour.
Add the squash and Halloumi to the orzotto and mix through. Season with salt and pepper, sprinkle with the mint (if using) and serve immediately.
Tips
Serve with a big green salad.
