While winter squash season is still in full swing, enjoy Butternut Squash Orzo Risotto – a comforting and easy alternative to traditional risotto.
Belonging to a CSA is an interesting adventure sometimes. During the summer months I always know what pops up in my box and figure out a way to use it. The winter CSA share on the other hand can be a guessing game. For example sometimes you end up with what looks like black rocks (black radishes) or unidentifiable root vegetables.
My new motto is if I can’t identify it I’m going to roast it until tender and crisp and hope it tastes good. Honestly though, I love roasting all sorts of winter vegetables from brussels sprouts to broccoli and cauliflower to winter squash. It’s just so easy to cube, season, drizzle with olive oil and stick in the oven. 45 minutes to an hour later something wonderful is sitting on your plate.
- 1 medium butternut squash, peeled, seeds removed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 1 cup dried orzo
- 1½ cups chicken or vegetable stock
- 2 tablespoons unsalted butter
- 2 teaspoons fresh thyme
- 1 leek, green parts removed and thinly sliced
- salt and pepper