Orzotto à la courge butternut rôtie
About 1hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 3
Orzotto à la courge butternut rôtie
About 1hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 3
Directions
- 1Cut the butternut squash, remove the seeds, and cut part of the flesh into cubes; keep the cavity pieces intact.
- 2Place squash pieces and whole garlic cloves in a pan; season with salt, pepper, and 3 tablespoons olive oil, then toss to coat.
- 3Roast in the oven.
- 4Mix the roasted cavity pieces of butternut squash with the roasted garlic and two ladles of bouillon to create a puree.
- 5Sauté the chopped onion in one tablespoon olive oil in a pan, add the orzo, and stir.
- 6Gradually add the remaining bouillon to the orzo while stirring.
- 7Add the butternut puree, sage, and piment d'Espelette, and continue cooking.
- 8Remove from heat, add most of the parmesan, and mix.
- 9Stir in the roasted squash cubes and garnish with toasted pecans and the remaining parmesan.
Ingredients
- 1 whole butternut squash
- 2 clove garlic
- salt
- pepper
- 4 tbsp olive oil
- 1 whole onion
- 250 g orzo
- 1.25 litre vegetable bouillon
- leaf fresh sage
- piment d'Espelette
- 30 g parmesan
- 1 handful pecan nut
Equipment
peelerkniferoasting panblendersaute panspatulaladle
