Imported from Instagram

Butternut Squash Orzo with Goat Cheese and Crispy Sage

Name: Butternut Squash Orzo with Goat Cheese and Crispy Sage
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Cuisine: European
Ingredients: 400 g Butternut squash (Raw and peeled; cut into chunks. Blend 200 g and reserve the rest for topping.); 2.5 tbsp Olive oil (The source gives 2–3 tbsp; use a generous glug for the squash and a drizzle for the garlic bulb.); Salt (2 pinches total: one for roasting and one to finish, to taste.); Black pepper (2 pinches total: one for roasting and one to finish, to taste.); 5 cloves Garlic (Baked; the source says a whole bulb is baked and five cloves are used.); 0.125 tsp Ground nutmeg; 40 ml Milk; 4 tbsp Salted butter (2 tbsp for the orzo, 1–2 tbsp for frying sage, and about 1 tbsp to finish (as specified in the method).); 0.25 White onion (Medium; diced. The source also gives approximately 1/4 cup.); 185 g Orzo (Uncooked.); 400 ml Vegetable stock; 200 ml Hot water; 15 Sage leaves (Approximately 15; use more if desired.); 70 g Soft goat cheese (For serving.)

Recipe by Georgina Davis @georginaelizat · Instagram

Creamy, risotto-style orzo blended with roasted butternut squash, baked garlic, nutmeg, and milk. Crispy sage and soft goat cheese add a savory, tangy finish.

2 servings65 minEuropean

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Ingredients

400 g Butternut squash (Raw and peeled; cut into chunks. Blend 200 g and reserve the rest for topping.)
2.5 tbsp Olive oil (The source gives 2–3 tbsp; use a generous glug for the squash and a drizzle for the garlic bulb.)
Salt (2 pinches total: one for roasting and one to finish, to taste.)
Black pepper (2 pinches total: one for roasting and one to finish, to taste.)
5 cloves Garlic (Baked; the source says a whole bulb is baked and five cloves are used.)
0.125 tsp Ground nutmeg
40 ml Milk
4 tbsp Salted butter (2 tbsp for the orzo, 1–2 tbsp for frying sage, and about 1 tbsp to finish (as specified in the method).)
0.25 White onion (Medium; diced. The source also gives approximately 1/4 cup.)
185 g Orzo (Uncooked.)
400 ml Vegetable stock
200 ml Hot water
15 Sage leaves (Approximately 15; use more if desired.)
70 g Soft goat cheese (For serving.)

Steps

1
Preheat the oven to 180°C (350°F). Peel the butternut squash and cut it into chunks.
2
On a baking tray, pour a generous glug of olive oil and add the squash. Top with another glug of olive oil, then season with one pinch of salt and pepper.
3
Cut the top off a garlic bulb, drizzle it with olive oil, and place it cut-side down on the tray with the squash.
4
Bake for 30 minutes, until the squash is soft. Set aside to cool slightly.
5
Put 200 g of the baked squash in a blender, reserving the remaining squash for topping. Add five baked garlic cloves, the nutmeg, and milk.
6
Blend the squash mixture until smooth.
7
Set a frying pan over medium-high heat and melt 2 tbsp of butter.
8
Add the diced onion and fry for a few minutes.
9
Add the uncooked orzo and mix it with the onion and butter.
10
Add the vegetable stock. Cook over medium-high heat until the stock has mostly evaporated.
11
Add the hot water and continue cooking, as you would risotto, until the orzo is completely cooked and most of the water has evaporated. The stated liquid was enough for the creator; add more hot water if needed.
12
While the orzo cooks, heat 1–2 tbsp butter in a pan over medium-high heat. Add the sage leaves and fry for about 20 seconds, until crispy.
13
Mix the blended squash mixture into the cooked orzo.
14
Add the remaining butter, about 1 tbsp, and one pinch of salt and pepper. Taste and adjust the seasoning to preference.
15
Serve in bowls topped with some reserved squash, goat cheese, and crispy sage. Enjoy.

Notes

The source says this serves 2 big bowls or 4 small bowls. It calls for 4 tbsp butter overall, while its method allocates 2 tbsp to the orzo, 1–2 tbsp to the sage, and about 1 tbsp to finish. The baked garlic bulb is prepared on the tray, but only five cloves are used in the orzo; the remaining cloves are saved for other uses.