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
ORZO WITH CARAMELIZED BUTTERNUT SQUASH AND BACON
When my garden produced a bumper crop of butternut squash, I made multiple new dishes to use up my bounty! This is a tasty, easy side with pretty colors, and it makes plenty to fill your hungry family. To make it into a main, add shrimp or shredded chicken. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook orzo according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir squash and onion in bacon drippings until tender, 8-10 minutes. Add beans and garlic; cook 1 minute longer., Drain orzo; stir into squash mixture. Add butter, garlic salt, pepper and reserved bacon; heat through. Sprinkle with Parmesan and parsley.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 533mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
SAUTEED SUMMER SQUASH WITH ONIONS AND MINT
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
- Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 495 milligrams, Sugar 5 grams
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
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.
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
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.
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