Orzo with Roasted Squash, Walnuts & Sun-Dried Tomatoes

Serves: 4

You will need

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



Directions

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.

Cooks tip

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



Related recipes

Lychee & lemongrass debonair

Lychee & lemongrass debonair


White chocolate mousse with spiced raspberries

White chocolate mousse with spiced raspberries


Stuffed roasted tomatoes with goats' cheese and mini mozzarella

Stuffed roasted tomatoes with goats' cheese and mini mozzarella


JUNE ISSUE ON SALE NOW! Just £1.99!

Subscribe to our newsletter