- 2 medium courgettes, sliced
- ½ small butternut squash, diced
- 2 teaspoons chopped thyme
- Salt and freshly ground black pepper
- Extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g/10oz orzo pasta
- 200ml/8fl oz wine wine
- 1 litre/4cups vegetable stock
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 4 tablespoons grated Parmesan
- Lengths of chives, to serve
- Preheat the oven to 180°C/350ºF/gas mark 4. Place the sliced courgette and butternut squash on a roasting tray with the thyme, salt and pepper and a sprinkling of olive oil. Roast for about 25 to 30 minutes until golden, turning from time to time.
- In the meantime, heat a large saucepan with 2 tablespoons olive oil over a medium heat and add the onion, sauté for six minutes until softened but not browned.
- Add the garlic to the sautéed onions and cook for one minute. Add the orzo and toss until coated in the oil.
- Pour a ladle-full of stock into the pasta at a time, and stir until the stock has been absorbed. When the orzo is al dente, stir in the chives, parsley and Parmesan.
- Add the roasted courgette and butternut squash to the orzo. Spoon onto serving plates and garnish with chives and serving immediately.
TIP: Stir in a few leaves of rainbow swiss chard when in season for a really colourful main course.