A white and blue casserole dish serving cauliflower, squash & orzo gratin

Cauliflower, squash & orzo gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 25 mins Cook: 55 mins

Easy

Serves 4

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

Nutrition and extra info

  • Cauliflower & squash base only
  • Vegetarian

Nutrition: Per serving

  • kcal553
  • fat31g
  • saturates16g
  • carbs39g
  • sugars9g
  • fibre7g
  • protein25g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g orzo
  • 4 tbsp mascarpone
  • 75g grated parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp flaked almonds
  • 2 tbsp panko breadcrumbs

For the roast cauliflower & squash base

  • 1 cauliflower, split into florets, the stalk cut into cubes
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • ½ large butternut squash, cut into cubes
  • 1 tbsp oil

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.