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Easy prep

Winter Butternut Squash Orzotto

with Crispy Kale

Cooking time

20 minutes

Servings

2/4

Calories

780 /serving

Need a hug from the inside out? This is the meal for you, filled with roasted butternut squash, orzo and love. The vegetarian twist on risotto—made with tiny pasta instead of rice—is the supreme February-in-Canada food, warm and creamy and dense enough to keep you going through the cold. The fact that it’s the colour of a Tuscan sunset doesn’t hurt either.

We will send you:

  • 100g Mirepoix
  • 100g Chopped kale
  • 15ml Minced garlic
  • 300g Diced butternut squash
  • 142g Orzo
  • 15ml Tomato paste
  • 45ml Basil pesto
  • 60ml Vegetable demi-glace
  • 75g Grated cheddar
  • 15g Winter butternut squash orzotto spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil, oregano, thyme)

Contains: Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Medium pot
2 Sheet pans
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
11 g
Sodium
1210 mg
Total Carbs
91 g
Sugars
16 g
Protein
25 g
Fibres
10 g
Preparation
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Roast the squash & kale
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 18 minutes, turning halfway through, until browned and tender when pierced with a fork. On a second lined sheet pan, toss the kale with a drizzle of oil; season with ½ the remaining spice blend and S&P. Arrange in a single, even layer and roast in the oven, 10 to 12 minutes, until crispy.
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Start the orzotto
While the vegetables roast, in a medium pot, heat a drizzle of oil on medium. Add the garlic, tomato paste and mirepoix; season with the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until the vegetables have softened. Add the demi-glace, orzo and 2 ½ cups water (3 ½ cups for 4 portions); season with S&P. Bring to a boil; reduce the heat and simmer, stirring occasionally, 10 to 12 minutes (12 to 14 minutes for 4 portions), until most of the liquid has been absorbed and the orzo is al dente (still slightly firm to the bite).
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Make the pesto drizzle
While the orzotto cooks, in a small bowl, combine the pesto and 1 tbsp olive oil (double for 4 portions).
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Finish the orzotto
To the pot of orzotto, stir in the grated cheddar and ⅔ of the butternut squash; season with S&P to taste.
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Finish & serve
Divide the orzotto between your plates. Top with the remaining butternut squash. Spoon the pesto drizzle over the top. Top with a handful of kale chips; serve the remaining kale on the side. Bon appétit!