This soy-free baked dish is a delicious combination of Italian flavors and European ingredients – orzo pasta, parmesan cheese, cauliflower and butternut squash. Perfect for lunch!
Special diets: Vegetarian | soy-free | eggs-free |
️Allergens: not vegan | gluten | lactose | nuts |
⏱ 72 mins – easy
🍽 4 servings – 529 kcal per serving
- 1 tsp salt
- 11 oz orzo pasta
- 4 tbsp mascarpone cheese
- 3 oz parmesan cheese
- 2 tbsp flaked almonds
- 2 tbsp breadcrumbs
- 1 cauliflower
- half butternut squash
- 1 tbsp olive oil
- 1 oven tray
- 1 oven
- 1 baking dish
- 1 spoon
- 1 knife
- 1 grater
- 1 saucepan
- 1 lid
- 1 colander
Shred parmesan cheese using a grater.
Cut the butternut squash into cubes. Trim the cauliflower and then cut it into small florets. Cut the cauliflower into cubes.
Put 13 cups of water in a saucepan and heat it. Boil the water for 3 minutes.
Add salt and orzo pasta to boiling water.
Cover the saucepan using a lid and cook for 10 minutes. Drain the saucepan in a colander and transfer the drained orzo pasta back to the saucepan. Add mascarpone cheese to the saucepan along with three quarters of grated parmesan cheese.
Heat oven to 355°F for 5 minutes to get the hot oven.
Put cubed butternut squash in an oven tray. Add cubed cauliflower to the oven tray. Add olive oil to the oven tray. Put the oven tray in the hot oven and roast for 25 minutes to get roasted cauliflower and butternut squash.
Chop roasted cauliflower and butternut squash.
Transfer chopped roasted cauliflower and butternut squash to saucepan. Stir spoon in saucepan to get a orzo pasta mixture.
Transfer orzo pasta mixture to baking dish. Add grated parmesan cheese, flaked almonds and breadcrumbs. Put baking dish in hot oven. Bake baking dish for 20 minutes.
It’s ready to be served !