Orzo with roasted squash, walnuts and sun-dried tomatoes
- Serves 4
Ingredients
- 800g Butternut squash peeled and diced
- 1 Red pepper diced
- 75g California Walnut Halves
- 150g Sundried tomatoes in oil halved plus 2 tbsp of olive oil
- 1tsp Honey
- 1 ½tsp Smoked paprika
- 200g Orzo pasta
- 25g Fresh basil shredded
Method
- STEP 1
Preheat the oven to 200oC, gas mark 6.
- STEP 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.
- STEP 3
Meanwhile, cook the orzo pasta in boiling water for 9-10 minutes until tender, drain well.
- STEP 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.
