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Spiced squash and orzo with crispy feta recipe

18 ratings

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
Vegetarian

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

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2640kj
628kcal 31%
Fat
24g 34%
Saturates
13g 66%
Sugars
8g 9%
Salt
1.3g 22%

of the reference intake
Carbohydrate 76g Protein 28.1g Fibre 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.

Need to know:You can leave the skin on, if you like, especially if you're roasting it.

See more Dinner Recipes