Butternut squash, spinach and orzo stew
Time to get cosy!
I'm sitting here typing this morning and I think I'm just after realising how much i love cooking for this season. All of my favourite vegetables are at their best and it's time to get cosy and comfortable.
I love a good stew and eating from a bowl is a must. This one in particular is light yet filling and that's what we need. Food should give you energy, not make you sleepy.
Frozen spinach is something that you need to have in your freezer. No more withering leaves left in the back of your fridge. It's fantastic!!!!!
Orzo is a type of pasta that looks like rice. I use it here to bulk up the stew. A little goes a long way.
Harissa is a tunisian paste that packs a punch and is very handy to have in your kitchen to add instant flavour.
Tahini is a sesame seed paste available in all shops. Here it makes the stew a little creamy
I used a little lemon zest to brighten up a rainy dark day and to bring all of the ingredients together.
Ingredients
Olive oil
½ butternut squash peeled and cubed
2 sticks of celery chopped
1 red onion chopped
½ tbsp harissa
1tbsp tahini
1tbsp freshly chopped rosemary
800ml vegetable stock
4tbsp orzo
Zest of 1 lemon
1tbsp lemon juice
Sea salt
Cracked black pepper
Directions
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Heat the oil in a pot. Cook off the celery, onion and butternut squash for 15 minutes.
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Next add 500ml of vegetable stock and the tahini, harissa, rosemary and frozen spinach. Bring to the boil and let simmer for 20 minutes.
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Now add the orzo and the rest of the stock as the orzo will require more to cook. Let simmer for 5 minutes and finish off with lemon juice and zest. Add more rosemary if required and season with sea salt and cracked black pepper to taste.