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Squash with orzo & roasted garlic & feta sauce

A serving of squash with orzo & roasted garlic & feta sauce

Squash with orzo & roasted garlic & feta sauce

Name: Squash with orzo & roasted garlic & feta sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Serves 2-3
Ingredients: 1 garlic bulb; 4 tbsp olive oil; 1 medium squash (about 800g), peeled, halved and cut into 2-3cm wedges; 1 tsp smoked paprika; 200g orzo; 1 large leek halved lengthways and finely sliced; ½ tbsp unsalted butter; 1 preserved lemon finely chopped; 150ml chicken or vegetable stock; 1 small bunch of flat-leaf parsley finely chopped; 200g feta; 3½ tbsp yogurt; ½ lemon juiced

Melissa Thompson – Journalist and food writer

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Serves 2-3

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

A star rating of 4.5 out of 5.7 ratingsRate

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Enjoy roasted squash wedges served with orzo and a roasted garlic, lemon and feta sauce. Packed with flavour, it's a great veggie dinner for two

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 garlic bulb
4 tbsp olive oil
1 medium squash

(about 800g), peeled, halved and cut into 2-3cm wedges
1 tsp smoked paprika
200g orzo
1 large leek

halved lengthways and finely sliced
½ tbsp unsalted butter
1 preserved lemon

finely chopped
150ml chicken or vegetable stock
1 small bunch of flat-leaf parsley

finely chopped

For the sauce

200g feta
3½ tbsp yogurt
½ lemon

juiced

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Nutrition: Per serving (3)

kcal761
fat34g
saturates14g
carbs80g
sugars19g
fibre11g

high
protein29g
salt2.1g

Method

step 1

Heat the oven to 180C/160C fan/ gas 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.
step 2

Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some colour.
step 3

For the sauce, combine the feta, yogurt, lemon juice and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable – add up to 2 tbsp water to loosen if needed. Set aside.
step 4

Cook the orzo in a pan of salted water over a medium heat for 4-5 mins until it’s cooked but still has bite. Drain, reserving a cupful of the orzo water and cool in a sieve under cold running water.
step 5

Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the preserved lemon and the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, tip in the cooked orzo, stock and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley.
step 6

Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Sprinkle with remaining parsley and serve.

Recipe tip

You can freeze any leftover roast garlic by squeezing the flesh out of the skins and putting them in a freezer bag. They’ll keep for up to three months.

Recipe from Good Food magazine, February 2022

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A star rating of 4.5 out of 5.7 ratings

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