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    Orzo pasta with squash

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    Orzo pasta with squash

    For an even quicker pasta dish when time is at a premium, use essential Waitrose frozen butternut squash.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • 2 tbsp olive oil
    • 2 essential Waitrose onions, finely chopped
    • 1 garlic clove, minced
    • 500g butternut squash, peeled, deseeded and cut into 1cm cubes
    • 1.2 litres chicken or vegetable stock
    • 250g orzo
    • 100g soft goat’s cheese, cut into chunks
    • 50g essential Waitrose parmigiano reggiano, grated
    • 8 sage leaves, shredded

    Method

    1. Warm the oil in a large frying pan over a medium-low heat and saute the onion, stirring from time to time, for 5 minutes. Add the garlic and saute for a minute more.
    2. Add the butternut squash, and 400ml of the stock. Simmer until the squash is tender and the liquid is almost completely absorbed, about 15 minutes.
    3. Bring the rest of the stock to the boil in a separate pan and add the orzo. Boil until al dente, about 8 minutes. Drain well.
    4. Tip the orzo into the butternut squash mixture and stir in the goats cheese, parmesan and sage. Season with black pepper and serve.

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