Practical Method to Producing Extraordinary Roasted Butternut Squash, chilli and Stilton Orzotto with toasted Pine-nuts #mycookbook
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To make an extraordinary Roasted Butternut Squash, chilli and Stilton Orzotto with toasted Pine-nuts #mycookbook, below are the materials required:
- Take 4 handfuls of Orzo.
- You need 1 pint of vegetable or chicken stock.
- You need 1 of Butternut Squash, peeled and cut into medium sized chunks.
- Get of Rapeseed oil.
- Use Piece of Stilton or your favourite Cheese, I use a big chunk!.
- Provide to taste of Chilli flakes.
- Get of Parmesan.
- Prepare of Black pepper.
After readying the ingridients, now you are good to prepare your 5-star Roasted Butternut Squash, chilli and Stilton Orzotto with toasted Pine-nuts #mycookbook by following the instructions below:
- Season the Squash and roast for 45 mins at 180.
- Meanwhile cook the Orzo in the stock on a rapid simmer until the stock is absorbed and the pasta is al dente. Add more stock or boiling water as needed..
- Blitz 2/3 of the Squash in a blender..
- Mix the blended Squash, chunks of Squash and Orzo together. Check seasoning..
- Add the chilli flakes and Stilton or other cheese of your choice..
- Pile into an ovenproof dish. Top with grated Parmesan and grill until browned and bubbling..
- Top with toasted Pine-nuts or seeds for extra crunch. Can be served as a stand-alone dish or as a side. Enjoy 😊.
It's a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece. In a large bowl, toss the squash cubes, chilie powder, cumin, lime zest, salt, and pepper together until well combined. Grease a foil-lined sheet tray with olive oil and spread the vegetables over the tray. Roasted squash with pesto & mozzarella. Try our roasted squash with pesto & mozzarella tossed into a fresh, summery salad.
Recipe : Roasted Butternut Squash, chilli and Stilton Orzotto with toasted Pine-nuts #mycookbook
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Simple tips to make Roasted Butternut Squash, chilli and Stilton Orzotto with toasted Pine-nuts #mycookbook
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