Roasted Squash with Sage, Orzo Pasta and Blue Cheese Butter and Wild Garlic Dressing
OK, so it's not technically "squash season" anymore, but thanks to the fact that squash can keep well for a long time once harvested if stored correctly, mean that really they are still good to go now as a seasonal veg.
OK, so it’s not technically “squash season” anymore, but thanks to the fact that squash can keep well for a long time once harvested if stored correctly, mean that really they are still good to go now as a seasonal veg.
Of course, butternut squash are available all year round now too and thankfully this recipe works well with any kind of squash. Blue cheese, sage and squash is a classic flavour combination, and serving this up with Orzo pasta (fast becoming my favourite pasta because of its versatility) means that this can either be viewed as a comfort food dish or a light summery dish depending on how your mood takes you!
Make this dish extra seasonal by adding a simple in-season green leaf salad with raw Russian Kale (if yours is still growing as vigorously as mine is at the moment) or if you want something with an extra bit of pep, early season rocket or oriental mustard leaves are all in season right now.
Ingredients (Serves 2):
- Depending on your squash and the size of it, you’ll need enough for two people! This could be one whole small butternut squash or a quarter of a crown squash.
- 1 Cup of Orzo pasta (or some other miniature pasta)
- 1 tbsp of fresh sage leaves finely chopped
- 1 tbsp of fresh wild garlic finely chopped
- 2 tbsp of Improper Butter blue cheese butter
- Sea salt and freshly ground black pepper.
- Fresh rocket leaves and parmesan cheese.
- Set your oven to 180 degs celcius.
- Peel the squash, de-seed it and cut into small cubes. Toss in some rapeseed oil, sea salt flakes, freshly ground black pepper and some fresh thyme leaves if you have them – don’t worry if not.
- Place in the oven to roast until softened and caramelized (apx 20-25 minutes) turning once.
- Meanwhile, place a pan of salted water onto boil, and add 1 Cup of orzo pasta.
- In a pan, melt the blue cheese butter and add the chopped sage and wild garlic and sautee.
- When cooked, drain the pasta, place back into the saucepan and add half of the butter dressing stirring it through the pasta to coat.
- Add the roasted butternut squash to the pasta and mix.
- Spoon onto warmed plates and spoon the remainder of the blue cheese dressing over the dish and serve immediately with a fresh rocket and parmesan salad.