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

Cauliflower, squash & orzo gratin

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(11 ratings)

Prep: 25 mins Cook: 55 mins


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


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



    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



    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


  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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Comments, questions and tips

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koolk_2009's picture
10th Dec, 2019
This did come out a bit dry even though I used cream cheese instead of mascarpone and added some pasta cooking water. Tasted great though, used plenty of seasoning and added some cooked chicken for the meat lover.
mrswhiplash's picture
26th Mar, 2019
Found this recipe to be really dry- it needs some sort of flavouring. The Mascarpone and parmesan are a bit insipid. The panko and almonds are a lovely crunchy topping.
28th Sep, 2017
I made this for 5 people - I used a full squash and about 400g of Orzo, and served with a few veg sides. I couldn't find Panko breadcrumbs but used some wholemeal breadcrumbs instead which worked just as well. It was lovely, and great tip to prep the veg early if needed. I roasted the squash and cauli the night before so was a pretty quick dish to make on the night. I can only suggest make sure everything is properly seasoned!
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