STEP 1: Preheat your oven to 220c and roast the squash, seasoned with salt and pepper then tossed in a little olive oil. We like a combination of cubed butternut and onion squash cut into wedges. Cook for 25-30 minutes tossing half way through. Once cooled add to the bowl of a food processor with the milk and a teaspoon of chilli flakes if using. Blitz to a puree.
STEP 2: Fry off the shallot and garlic in a generous pour of olive oil over a medium heat. Cook until translucent, stirring regularly as you don't want the onion to catch and burn. Add the orzo, stir to coat, season further with salt and pepper.
STEP 3: Add 500ml of the warm stock to the pan, bring to the boil before then simmering for around 8 minutes or until the orzo is soft but still retains a slight ‘bite’. Whilst cooking, be sure to stir frequently so that the orzo does not stick to the bottom/ sides of your pan. Add the rest of the stock at the halfway point to keep the dish from losing too much liquid.
STEP 4: Once the orzo tastes ready, turn the heat to low and mix in the squash puree and a heaping spoon of crematta™, stirring well to work the creamy sauce through the starchy orzo and create a silky smooth finish.
STEP 5: Squeeze over the lemon juice, plate the orzo finished with a wedge of onion squash, a final spooning of crematta™ and chilli crisp/ rayu which gives the perfect fork combination of warm, cool, creamy, crunchy and spicy all in one hit from the orzo, crematta™ and chilli crisp/ rayu.