One Pan Butternut Squash Orzo with Chorizo and Feta

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Butternut squash orzo baked in one pan with smoky chorizo, leek and sage, then finished with lemon, feta and a drizzle of honey.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Servings:

Calories: 574kcal

Preheat the oven to 400°F (200°C). Heat the olive oil in a large, ovenproof braiser, add the chopped chorizo and cook until it browns and releases its oil.
2 tbsp olive oil, ¾ cup (100g) Spanish chorizo
Add the squash cubes and chopped onion, then cook for 3 minutes, stirring now and then.
3 cups (about 400g) butternut squash, 1 large onion
Stir in the leek, garlic, sage, salt, paprika, Aleppo pepper and cumin and cook for 2 minutes.
1 large leek, 2 cloves garlic, 1 tbsp fresh sage, 1 tsp sweet paprika, ½ tsp salt, ½ tsp Aleppo pepper, ⅓ tsp ground cumin
Add the butter, let it melt then stir in the orzo so it’s coated in the oil, butter and spices.
2 tbsp unsalted butter, 1 cup (200g) orzo
Add the stock, stir well and bring to a simmer. Cover the pan with a lid and transfer to the oven. Bake for 20 minutes.
3 cups (710ml) vegetable stock
Give the orzo a good stir and add the lemon juice. Top with the feta cubes and drizzle with olive oil and honey. Return to the oven, uncovered, for 5 minutes.
½ lemon, 1 cup (150g) feta, 1-2 tbsp honey, 2 tbsp olive oil
Have a taste and add salt and pepper as needed. Serve with the red pepper flakes and sage leaves.
1 pinch red pepper flakes, salt and freshly ground black pepper, sage leaves

Note 1: If the pan is dry and the orzo is still very firm after 20 minutes, add some hot water and cook, covered, for a further 5 minutes before adding the feta.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The orzo continues to absorb liquid as it cools, so add a splash of stock or water when reheating on the stove or in the microwave. I don’t recommend freezing it, as the orzo can turn soft and the squash can become watery once thawed.