Butternut Squash and Blue Cheese Orzo
A comforting cheesy dish, delicious paired with Poacher's Choice Ale.
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
- Cook the onion and butternut squash in the oil in a deep frying pan until browned, stirring often.
- 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.
- 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.
Goes great with: