Butternut squash & sage orzotto

Name: Butternut squash & sage orzotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 Duchy Organic Butternut Squash; 2 tbsp olive oil; 20 g pack sage, leaves picked; 50 g unsalted butter; 1 onion, finely sliced; 2 cloves garlic, crushed; 400 g Duchy Organic Orzo; 200 ml Prosecco or white wine; 500 g fresh vegetable or chicken stock, hot; 75 g Duchy Organic Parmigiano Reggiano, finely grated

A perfect autumnal dish that makes a good change from rice. Roasting the squash brings out all its sweet nuttiness and means you don’t have to peel it.

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 Duchy Organic Butternut Squash
2 tbsp olive oil
20g pack sage, leaves picked
50g unsalted butter
1 onion, finely sliced
2 cloves garlic, crushed
400g Duchy Organic Orzo
200ml Prosecco or white wine
500g fresh vegetable or chicken stock, hot
75g Duchy Organic Parmigiano Reggiano, finely grated

Preheat the oven to 200°C, gas mark 6. Scrub the squash, leave the skin on, then halve, deseed and cut into 3cm chunks. Spread out on a large baking tray in a single layer, toss over the oil to coat, then season. Roast for 40-45 minutes, turning once, until caramelised and soft. Add the sage leaves to the tray 5 minutes before the end, turning to coat in the oil so they go gently crispy.
About halfway through the cooking time, melt the butter in a large, lidded sauté pan over a medium heat and add the onion. Fry, stirring often, for 2-3 minutes, then cover, reduce the heat and cook for 5 minutes more until softening. Add the garlic and fry, uncovered, for 2 minutes, then add the orzo and stir gently to coat. Increase the heat to medium-high, add the Prosecco or wine (save a splash for later) and bubble until almost reduced.
Top up the stock with 500ml hot water, add it to the pan, bring to a simmer and cook, stirring occasionally, for 10-12 minutes – stir more frequently towards the end to prevent the orzo from catching on the pan.
Once the orzo is al dente (it will be more liquid than a normal risotto at this point) and the squash is ready, set the sage leaves aside on kitchen paper while you stir the squash into the pan, with 50g parmesan, adding a little more to taste if needed. Splash in the remaining Prosecco or wine. Cover the pan and allow to rest off the heat for 5 minutes. Stir, check the seasoning, then serve, topped with the sage leaves and the remaining cheese.

Cook’s tip

If you don’t want to use butternut squash, try roasting cherry tomatoes and adding them with mozzarella at the end, or fry sliced mushrooms until golden, then stir through at the end with fresh thyme.

Typical values per serving when made using specific products in recipe