800g butternut squash, peeled and diced
1 red pepper, diced (190g)
75g California Walnut Halves
150g sun dried tomatoes in oil, halved + 2 tbsp olive oil
1 tsp honey
1½ tsp smoked paprika
200g orzo pasta
25g pack basil, shredded
1. Preheat the oven to 200oC, gas mark 6.
2. Place the squash, pepper and walnuts in a large roasting tin and toss in 1 tbsp sun dried tomato oil, honey and paprika, season and bake for 25 minutes or until tender.
3. Meanwhile, cook the orzo pasta in boiling water for 9-10 minutes until tender, drain well.
4. Stir the pasta into the vegetables with the sun-dried tomatoes, remaining 1 tbsp sun dried tomato oil and the basil. Season to taste.
Great with chorizo roasted with the squash. Try using cooked brown rice or whole wheat macaroni instead of orzo pasta.
Recipe courtesy of California Walnuts