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One in all my favorite go-to meals through the autumnal season is a Vegi Roasted Bu…

2 min read

One in all my favorite go-to meals through the autumnal season is a Vegi Roasted Butternut Squash Orzo.

For this dish I made a decision to include considered one of knorrUK’s new inventory pots from its Veggie Cook dinner’s Necessities vary, the flavours introduced a kick to the dish and I cherished utilizing the Smoked Chilli & Tomato inventory pot in my meat-free meal. Other than the inventory pot that I used, the vary is available in two different thrilling flavours they usually can all be present in Tesco, Morrison’s, Waitrose, and Ocado!

This scrumptious mid-week recipe is ideal for those who’re seeking to – It’s a easy and straightforward dinner which the household will love!

Elements (serves 2)
-1 x Knorr Smoked Chilli & Tomato inventory pot.
-200g of Orzo
-Half medium crimson onion, chopped
-2 garlic cloves, minced
-Seasonal veg: butternut squash, cavolo Nero kale, spinach.
-Oil
-Chilli flakes
-Salt and pepper, to season

Directions:
Chop the butternut squash into cubes and in half chunky moons (I saved the pores and skin on).
Season with salt, pepper, chilli flakes, and a few oil. Roast for 25 minutes often turning. In the meantime, in a pan, gently fry some onions and garlic. Add within the orzo with the stockpot and 160ml water, convey to a delicate boil for 7-Eight minutes. As soon as the water has largely evaporated (nonetheless some liquid) add within the roasted cubes of butternut squash and chopped kale. Test for seasoning and texture. If too dry, add some extra water. Serve with the big roasted moons of squash and a sprinkle of chilli flakes!
I hope you can provide this warming dish a strive!

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