Cheesy Two-Step Orzo Bake
with Cherry Tomatoes, Butternut Squash & Red Pesto
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
This decadent dish is as easy as one, two… three, if you count devouring it as a step! Start the labour-saving process with a quick sauté. A rainbow of ingredients go into an oven-proof pan: chunks of butternut squash and cherry tomatoes, onions and garlic. They mingle with little bitty beads of orzo and sun-dried tomato pesto for some tangy colour. Finish the job with grated mozzarella bubbling under the broiler.
We will send you:
- 15ml Minced garlic
- 280g Cherry tomatoes
- 200g Diced butternut squash
- 50g Diced onions
- 45ml Sun-dried tomato pesto
- 140g Orzo
- 30ml Vegetable demi-glace
- 60g Grated mozzarella
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Sulphites, Wheat
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
6 g
Sodium
770 mg
Total Carb
82 g
Sugars
16 g
Protein
22 g
Fibre
7 g
Preparation
Start the bake
Preheat the oven to 450°F. In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the garlic and onions. Sauté, 30 sec. to 1 min., until fragrant. Add the tomatoes, squash, pesto, orzo, demi-glace, 1 ½ cups water (double for 4 portions), the spices and S&P; stir well. Bring to a boil.
Finish the bake & serve
Transfer the pan to the oven and bake, 9 to 12 min., until the orzo and vegetables are tender. Remove from the oven and switch the oven to broil. Top with the cheese and broil, 2 to 3 min., until beginning to brown. Divide the bake between your plates. Bon appétit!
