BUTTERNUT SQUASH ORZO
When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.
Provided by SJG3483
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a deep skillet, melt butter with oil over medium-high heat.
- Add onion and cook for about 6 minutes, or until tender and starting to brown.
- Add garlic and cook for 30 seconds.
- Add squash and stir.
- Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
- While it is simmering, bring the remaining broth to a boil.
- Add orzo and cook for about 8 minutes, until cooked al dente.
- Drain any excess liquid.
- Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
- Pour into a bowl and toss with basil and cheese.
- Add salt and pepper to taste.
MINTED SQUASH ORZO
Steps:
- Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint.
- Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint.
SQUASH AND ORZO SALAD
Steps:
- Saute zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
- See all 50 Simple Salads
MINTED SQUASH-ORZO SALAD
Provided by Claire Robinson
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.
- Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature.
- Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint.
Nutrition Facts : Calories 249 calorie, Fat 8.5 grams, SaturatedFat 4 grams, Cholesterol 19 milligrams, Sodium 361 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams
CREAMY ORZO RISOTTO WITH BUTTERNUT SQUASH
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavour but feel free to substitute sage leaves instead.
Categories Dinner,Lunch,Appetizers
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
- Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about 3/4 cup per serving.
Nutrition Facts : Calories 250 kcal
ORZO WITH SUMMER SQUASH AND PESTO
There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 4 to 5
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
- When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams
ZUCCHINI AND ORZO SALAD
Make and share this Zucchini and Orzo Salad recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.
- In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.
- In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.
- Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.
Nutrition Facts : Calories 551.5, Fat 23.8, SaturatedFat 3.6, Sodium 3557.1, Carbohydrate 66.4, Fiber 5.8, Sugar 4.9, Protein 19
CREAMY SQUASH ORZO
Make and share this Creamy Squash Orzo recipe from Food.com.
Provided by Be Nutritious
Categories One Dish Meal
Time 50m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo pasta according to package instructions.
- Preheat the oven to 400 degrees F, cut squash into half, place in the ovenproof dish skin side up with a bit of water on a bottom and bake 30-40 minute. Wrap garlic gloves in greased aluminum foil and bake on a rack together with squash.
- Take out squash and garlic from the oven and let them cool. When cold enough to handle scoop out the seeds from the squash and throw them away. Using fork take out the inside of the squash into a bowl.
- Add squash into a food processor. Cut off the stems from each garlic clove and squeeze out of its skin into a food processor. Combine with Greek yogurt, almonds, salt and pepper and process until smooth.
- In a pot mix with orzo, parsley and add more salt or pepper if necessary. Heat slightly and serve.
- Tip: I tried making this dish with other type of pasta, I think elbows and it did not work that well. I mean it worked great when it was eaten right away but when I left a portion for the next day it became a bit lumpy and elbows became somehow overcooked so if you want to make more for the next day do not combine all the sauce with pasta at once, leave some separate for the next day and combine just before eating. Plus I think it just looks and tastes better with orzo but you can experiment with other types of pasta. When combined with elbows it becomes healthier version of mac & cheese. Also it might be good to substitute almonds for parmesan.
RAINBOW ORZO SALAD
This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil
Provided by Good Food team
Categories Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
- Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.
Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
CAULIFLOWER, SQUASH & ORZO GRATIN
Roast the butternut squash and cauliflower ahead of time and freeze it, then you can make this tasty vegetarian supper on a busy day later in the week
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 8
Steps:
- For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oven to 180C/160C fan/gas 4. Cook the orzo following pack instructions and drain. Tip back into the pan and stir in the mascarpone and nearly all the parmesan.
- Roughly chop the roasted cauliflower and squash and stir it into the orzo. Tip into a dish and sprinkle over the almonds and breadcrumbs, and the rest of the parmesan. Bake for 20 mins, or until the top browns and toasts a little.
Nutrition Facts : Calories 553 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
BUTTERNUT SQUASH ORZO RISOTTO
Banish those thoughts of the long and laborious stirring session you normally undertake when cooking traditional risotto made with arborio rice. This comforting bowl of risotto is made with a genius substitute, orzo, which simmers unattended for the bulk of the cooking time. The combination of sweet-tasting squash, iron-rich spinach, and creamy orzo is irresistibly delicious, making for a fall dish you'll return to again and again.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Bring a pot of salted water to a boil. Add butternut squash and cook until tender. Drain and set aside, reserving about one cup of cooking liquid.
- In a small saucepan, bring vegetable stock to a boil.
- In a medium saucepan over medium heat, add olive oil. Add leeks and cook until soft and translucent, about 10 minutes.
- Add orzo, cook for 2 to 3 min or until lightly toasted. Add boiling stock and reduce to a simmer. Simmer uncovered until liquid is absorbed and orzo is tender, about 15 minutes.
- Meanwhile, using back of a fork or a potato masher, mash the squash with a few tablespoons of cooking liquid. Season with salt and pepper.
- Once orzo is cooked, add spinach, parmesan cheese and mashed butternut squash. Stir to combine and season with salt and pepper.
Nutrition Facts : Calories 1687
FARMERS MARKET ORZO SALAD
Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. -Heather Dezzutto, Raleigh, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces., In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts.
Nutrition Facts : Calories 291 calories, Fat 27g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
SQUASH AND ORZO SALAD RECIPE
Famously made with semolina flour, Orzo is a form of pasta. It is widely confused with barley, the grain, because of its shape and some people also confuse it to be gluten-free. However, Orzo is a great, light ingredient to prepare delicious salads and today, we have for you a scrumptious Squash and Orzo Salad recipe. This salad is not only easy to make but is also super light on calories and adds compliments your health regimens. Made with butternut squash, Squash and Orzo Salad proves to be a perfect side dish with your mains because of the nutrients that it carries with itself and it gets ready in no time. The list of ingredients that go into the pasta is easy and widely available like scallions, zucchini, parsley, dill leaves and the flavour that comes out with this combination of ingredients is a delightful treat you wouldn't want to miss. You can also have it as a quick breakfast or a late-night dinner on a weekday. The spices can be adjusted in this recipe to make it suitable for kids and adults alike. To start, follow our step-by-step recipe below!
Provided by TNN
Categories Appetizers
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- To begin, take some oil in a pan and heat it on medium flame. Add zucchini, squash and scallions for 5 minutes till they become tender.
- Once done, add the cooked orzo in the same pan along with parsley and dill. season with some salt and pepper and serve!
Nutrition Facts : ServingSize 1 bowl, Calories 266 cal
ORZO SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Bring a large pot of salted water to a boil.
- Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the squash into a single layer on the prepared baking sheet. Bake until the squash is tender, 15 to 20 minutes. Set aside to cool.
- While the squash is cooking, cook the orzo in the boiling water according to the package instructions. Drain, rinse with cold water and set aside.
- Meanwhile, whisk together the vinegar, honey, lemon zest and juice, 1/2 teaspoon each salt and pepper and the remaining 4 tablespoons olive oil in a large bowl. Toss in the orzo, squash, cranberries, almonds, dill and scallions until everything is coated. Serve in a large bowl, or transfer to 8-ounce mason jars with lids for easy traveling. Serve at room temperature.
ORZO AND SNAP PEA SALAD
Make and share this Orzo and Snap Pea Salad recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook orzo 5 minutes.
- Add sugar snap peas and squash.
- Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes.
- Drain well; return to pot.
- Add lemon juice, olive oil, and Parmesan. Season with salt and pepper.
- Toss to combine and serve.
Nutrition Facts : Calories 222.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 1.5, Sodium 31.8, Carbohydrate 36.1, Fiber 4, Sugar 3.4, Protein 7.5
BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.
Provided by Melissa Clark
Categories weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
- Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
- Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
- Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.
SQUASH WITH ORZO & ROASTED GARLIC & FETA SAUCE
Enjoy roasted squash wedges served with orzo and a roasted garlic, lemon and feta sauce. Packed with flavour, it's a great veggie dinner for two
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h30m
Yield Serves 2-3
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.
- Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some colour.
- For the sauce, combine the feta, yogurt, lemon juice and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable - add up to 2 tbsp water to loosen if needed. Set aside.
- Cook the orzo in a pan of salted water over a medium heat for 4-5 mins until it's cooked but still has bite. Drain, reserving a cupful of the orzo water and cool in a sieve under cold running water.
- Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the preserved lemon and the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, tip in the cooked orzo, stock and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley.
- Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 761 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 29 grams protein, Sodium 2.1 milligram of sodium
ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS
Categories Nut Pasta Vegetable Side Sauté Vegetarian Summer Hazelnut Yellow Squash Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
- While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
- Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.
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BUTTERNUT SQUASH SPINACH ORZO SALAD - OUR POTLUCK FAMILY
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- To prepare the butternut squash, begin by peeling the rough outer skin, cutting it in half, and removing the seeds. Be sure to scoop out any of the stringy pulp around the seeds, too. Cut the squash into a 1/2″ dice. You will need 3 cups of diced squash.
- Add 2 tablespoons of Mazola Corn Oil along with the 3 cups of squash and a sprig of fresh rosemary to a pan to sauté about 15 minutes, until golden brown along the edges and tender. Season with salt and pepper.
- While the squash is cooking, bring a pot of water to a boil. Prepare the whole wheat orzo according to the directions on the package. Drain your pasta and allow it to come to room temperature.
CHILLED SUMMER SQUASH AND ORZO SALAD - $5 DINNERS
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- In a medium skillet, add the olive oil and red wine vinegar and saut the diced zucchini, diced yellow squash and halved tomatoes for 4 to 5 minutes, stirring occasionally.
BUTTERNUT SQUASH ORZO SALAD - COOKING ON THE FRONT BURNER
ROASTED BUTTERNUT SQUASH ORZO SALAD - TWO PEAS & THEIR …
From twopeasandtheirpod.com
- 1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Place butternut squash cubes, red onion slice, and garlic cloves on prepared baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss. Place in the oven and roast for 40-50 minutes, or until squash is tender. Make sure you stir once or twice while the squash is roasting.
- 2. While the butternut squash is roasting, cook the orzo pasta. Bring water to a boil and stir in orzo. Cook for about 10-12 minutes or until orzo is tender. Drain the orzo and put it in a medium bowl.
- 3. Chop the roasted garlic and red onions. Add the roasted butternut squash, garlic, and onions to the orzo. Stir in spinach and dried cranberries. Drizzle with olive oil and season with salt and pepper. Stir once more. Serve warm or at room temperature.
CORN-AND-ZUCCHINI ORZO SALAD WITH GOAT CHEESE - FOOD & WINE
From foodandwine.com
- Light a grill or heat a grill pan. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Transfer to a cutting board and let cool. Cut the kernels off the corncobs and coarsely chop the zucchini. Transfer to a large bowl.
- Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Drain and rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels
- In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.
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