Serves: 4
Ingredients
- 1 onion, sliced
- 500 g butternut squash, peeled and cut into 1cm cubes
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 300 g orzo pasta
- 1 litre good quality vegetable stock
- 100 g baby leaf spinach
- 100 g dorset blue vinny cheese, crumbled
- small handful of flat leaf parsley, chopped
- Badger poacher’s choice ale, to serve
Method
1. Cook the onion and butternut squash in the oil in a deep frying pan until browned, stirring often.
2. Add the garlic and cook for 30 seconds before adding the orzo and vegetable stock and bring to a boil and simmer for 12 minutes or until the orzo is just cooked, stirring occasionally.
3. Stir through the spinach, cheese and parsley, season and serve immediately with a glass of Badger Poacher’s Choice Ale.
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