The Pasta Room · Main dishes

Roasted squash & lemon-sage orzo

Name: Roasted squash & lemon-sage orzo
Total time: 45 min
Yield: 2 servings
Ingredients: 320 g Peeled butternut squash; 160 g Dry orzo; 100 g Frozen peas; 8 leaves Fresh sage leaves; 1 whole Lemon; 1 clove Garlic; 1 tbsp Olive oil; 15 g Butter; 30 g Parmesan; 0.5 tsp Salt; 0.25 tsp Black pepper

Golden roasted squash and sweet peas folded through lemony orzo, with crisp sage and a little Parmesan.

45 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Peeled butternut squash320 g
Dry orzo160 g
Frozen peas100 g
Fresh sage leaves8 leaves
Lemon1 whole
Garlic1 clove
Olive oil1 tbsp
Butter15 g
Parmesan30 g
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in orzo and milk in Parmesan and butter. Check packaged orzo for egg.

Method

Roast the squash

Heat the oven to 210°C (410°F). Cut the squash into roughly 1.5 cm cubes. Toss with the olive oil and 0.25 tsp salt on a large tray; spread in one layer. Roast for 25–30 minutes, turning once, until the centres are tender and the edges are golden.

Prepare the finishing ingredients

Wash and dry the lemon and sage. Finely grate about 0.5 tsp lemon zest and squeeze 1 tbsp juice; cut the rest into wedges. Mince the garlic and grate the Parmesan.

Cook the orzo and peas

When the squash has about 12 minutes left, boil the orzo in water according to its package, adding the peas for the final 2 minutes. Scoop out 150 ml of cooking water, then drain. Check that the orzo is tender rather than relying only on the clock.

Crisp the sage

Melt the butter in a wide pan over medium heat. Add the dry sage leaves and cook for 45–60 seconds, turning once, until crisp but still green. Lift them onto a plate. Reduce the heat to low and stir the garlic into the butter for 30 seconds without browning it.

Bring the bowls together

Add the drained orzo and peas to the pan with the squash, lemon zest, measured juice, pepper and remaining 0.25 tsp salt. Toss with 2 tbsp reserved pasta water. Turn off the heat and fold in Parmesan, adding more water a tablespoon at a time until the pasta is glossy rather than dry. Taste and divide between two bowls.

Finish

Scatter the crisp sage over the bowls and serve with the lemon wedges. Refrigerate leftovers within two hours.

Dry sage before it meets the butter; wet leaves can splatter. Do not let the butter darken while the garlic cooks.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.