Orzo with Roasted Squash, California Walnuts & Sun-Dried Tomatoes
Course Salad
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 511kcal
Ingredients
800gbutternut squashpeeled and diced
1red pepperdiced
75gCalifornia Walnut Halves
150gsun dried tomatoes in oilhalved + 2 tbsp olive oil
1tsphoney
1½tspsmoked paprika
200gorzo pasta
25gpack basilshredded
Instructions
Preheat the oven to 200oC, gas mark 6.
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.
Meanwhile, cook the orzo pasta in boiling water for 9-10 minutes until tender, drain well.
Stir the pasta into the vegetables with the sun-dried tomatoes, remaining 1 tbsp sun dried tomato oil and the basil. Season to taste.
Video
Notes
Salt: 1.1gCook Tip:Great with chorizo roasted with the squash. Try using cooked brown rice or whole wheat macaroni instead of orzo pasta.