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Butternut Squash and Blue Cheese Orzo

Poachers choice_new label

A comforting cheesy dish, delicious paired with Poacher's Choice Ale.


Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes


1 onion, sliced

500g butternut squash, peeled and cut into 1cm cubes

1 tbsp olive oil

2 garlic cloves, finely chopped

300g orzo pasta

1 litre good quality chicken stock

100g baby leaf spinach

100g Dorset blue vinny cheese, crumbled

Small handful of flat leaf parsley, chopped

Badger Poacher’s Choice Ale, to serve


  1. Cook the onion and butternut squash in the oil in a deep frying pan until browned, stirring often.
  2. Add the garlic and cook for 30 seconds before adding the orzo and chicken stock and bring to a boil and simmer for 12 minutes or until the orzo is just cooked, stirring occasionally.
  3. Stir through the spinach, cheese and parsley, season and serve immediately with a glass of Badger Poacher’s Choice Ale.


Tip: For a vegetarian option, use vegetable stock rather than chicken stock.

Perfect Pairings

Goes great with: