Roasted butternut squash, sage, orzo and crispy chilli oil. BURRELLA® sits on top and suddenly everything makes sense. Creamy and crispy.
BURRELLA, SQUASH & SAGE ORZO
Ingredients
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1 x JULIENNE BRUNO BURRELLA® (115g)
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1 small butternut squash
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10ml olive oil
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10 sage leaves, picked
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1 small onion, finely diced
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1 garlic clove, grated
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200g orzo
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100ml white wine
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400ml vegetable stock, hot
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4g crispy chilli oil
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8g sea salt flakes
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3g cracked black pepper
Method
- Preheat the oven to 180°C. Leaving the skin on, halve and deseed the butternut squash, then cut into 3cm chunks. Toss with the olive oil and season with salt and black pepper. Roast for 40–45 minutes, turning halfway, until soft and caramelised. Add the sage leaves for the final 5 minutes, tossing them in the oil so they turn beautifully crisp.
- When the squash is halfway through cooking, heat a little olive oil in a large pan over a medium heat. Add the onion and cook for 2–3 minutes, stirring regularly. Reduce the heat and cook for a further 5 minutes until soft. Add the garlic and four sage leaves and cook for another 2 minutes.
- Add the orzo and stir gently to coat. Increase the heat to medium-high, pour in the white wine and allow it to reduce by half.
- Bring the vegetable stock to a simmer. Add half to the orzo and cook for 10–12 minutes, stirring regularly so the orzo doesn’t catch on the bottom of the pan. Gradually add the remaining stock and continue cooking until the orzo is al dente.
- Remove the crispy sage from the roasting tray and set aside on kitchen paper. Fold the caramelised butternut squash through the orzo, cover and leave to rest off the heat for 5 minutes. Stir and check the seasoning.
- Spoon the orzo generously onto your plate. Carefully place the BURRELLA® on top and finish with crispy chilli oil, the reserved sage leaves, sea salt and cracked black pepper.
- Cut into the BURRELLA® and let that creamy centre do the rest. ENJOY!
