Butternut squash and blue cheese orzo

This tasty dish is perfectly fitting for the beginning of autumn

Serves: 4


  • 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


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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