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Cauliflower, squash & orzo gratin New-recipe-icon

Roast the butternut squash and cauliflower ahead of time and freeze it, then you can make this tasty vegetarian supper on a busy day later in the week

  • Prep: 25 mins
    Cook: 55 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 553
  • Carbohydrates 39
  • Saturated Fat 16
  • Sugar 9
  • Protein 25
  • Fat 31
  • Fibre 7
  • Salt 0.5

Nutrition per serving

  • Calories 553
  • Carbohydrates 39
  • Saturated Fat 16
  • Sugar 9
  • Protein 25
  • Fat 31
  • Fibre 7
  • Salt 0.5

Ingredients

  • 300g orzo
  • 4 tbsp mascarpone
  • 75g grated parmesan (or vegetarian alternative)
  • 2 tbsp flaked almonds
  • 2 tbsp panko breadcrumbs
  • 1 cauliflower, split into florets, the stalk cut into cubes
  • ½ large butternut squash, cut into cubes
  • 1 tbsp oil

Tip

Use the base recipe
You can also use the roasted cauliflower & squash base to make our cauliflower, squash, coconut & lentil curry, or our cauliflower & squash fritters with mint & feta dip.

More batch cooking ideas
See more batch cooking recipes to save time and stress when preparing family meals.

Method

  1. For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

  2. Heat oven to 180C/160C fan/gas 4. Cook the orzo following pack instructions and drain. Tip back into the pan and stir in the mascarpone and nearly all the parmesan.

  3. Roughly chop the roasted cauliflower and squash and stir it into the orzo. Tip into a dish and sprinkle over the almonds and breadcrumbs, and the rest of the parmesan. Bake for 20 mins, or until the top browns and toasts a little.

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