The wind is just starting to calm down. Earlier it was howling around the outside of the house and the wind has a bitter chill to it. The weather is a little confusing somewhat at the moment as Spring is trying its best to break through. There’s even blossom on the trees already. Unless we are just left with bare branches from this storm!
Days like today need a bowl of comfort food for dinner and back in October last year I created this recipe that is perfect for today. I actually came up with it for my regular slot on BBC Radio Leicester for using up leftover Pumpkins but you could easily substitute it for Butternut squash. You will be able to knock this recipe up within 15 minutes. So stay warm and cozy away from Storm Gareth and I can guarantee you will be back for seconds.
- 2-3 tbsp rapeseed oil or oil of your choice
- 150g orzo pasta
- 1/4 medium sized pumpkin chopped into 1inch sized pieces
- 1 large red onion or 2 small red onions diced
- 2 cloves of garlic finely chopped
- 2 slices of smoked bacon sliced
- A good sprig of fresh sage finely chopped
- 1/4 chicken gel stock pot
- 100 ml water roughly
- Handful of rocket chopped
- 50 g feta cheese crumbled
- handful of fresh flat leaf parsley chopped
- Preheat oven to 200 c fan. Place the pumpkin into a baking tray and drizzle with rapeseed oil. Cook for roughly 15 minutes or until starting to soften and sorting to brown around then edges.
- In a saucepan in water cook the Orzo to cooking instructions ( normally 10-15 mins)
- Then in a frying pan fry off in rapeseed oil the onion for about 2-3 minutes, then add the garlic, stir and cook for a further minute or two.
- Add in your bacon and fry off until cooked and browned around the edges.
- By this time the pumpkin will be done so add to the frying pan the pumpkin and stir. Cook for a further minute. Add in your orzo pasta.
- Then add in your sage, chicken stock and water, stir and cook for a further 2-3 minutes.
- Add in your feta, stir and then add in your rocket and parsley and you are ready to serve.