Recipe courtesy of California Walnuts


  • 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


  • 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.

Cooks tip

Great with chorizo roasted with the squash. Try using cooked brown rice or whole wheat macaroni instead of orzo pasta.