Spiced squash and orzo with crispy feta recipe
Spicy, seasonal butternut squash is what makes this veggie centrepiece so delicious and comforting. Use paprika and chillies for a gentle heat, then spike the finished dish with feta and lemon zest for a little lift.
See method- Serves 4
- 10 mins to prepare and 45 mins to cook
- 628 calories / serving
Ingredients
- 800g butternut squash, peeled (optional), deseeded and cut into chunks (650g prepared weight)
- 2 tbsp olive oil
- 6 thyme sprigs, leaves picked, plus extra to garnish
- ½ tsp crushed chillies
- 1 tsp smoked paprika
- 3 garlic cloves, crushed
- 200g pack feta, cut into 12 slices
- 2 tbsp cornflour
- 300g orzo
- 75g Parmesan or vegetarian hard cheese, finely grated
- 15g fresh basil, leaves picked
- ½ lemon, zested and juiced
Each serving contains
- Energy
- 2640kJ 628.0kcal
- Fat
- 24g
- Saturates
- 13g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 76.0gProtein 28.1gFibre 3.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Mix the squash with 1 tbsp oil, the thyme, chillies, paprika and garlic on a baking tray. Bake for 45 mins or until golden and tender.
- Meanwhile, toss the feta in the cornflour. Heat 1 tbsp oil in a large frying pan over a high heat. Fry the feta in a single layer for 1-2 mins each side until golden and crisp.
- Meanwhile, cook the orzo to pack instructions. Drain and toss with the hard cheese, basil and lemon juice. Mix with the squash and top with the feta, lemon zest and extra thyme leaves to serve.
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