Orzo Stuffed Roasted Squash Bowls
Recipe by: SweetandSorrel
Prep Time: 5 minutes
Cook Time: 40 minutes
- 2 Tbsp Olive Oil
- 2 Large Slices Rustic Bread, Cubed
- 1/4 Cup Fresh Herb Blend, Finely Chopped (Thyme, Rosemary, Sage)
- 4 ea Small Squash (Kabocha or Acorn)
- 3 Cloves Garlic, Mincedr
- 1 Tbsp Flour
- 2 Cups Half and Half
- 2 tsp Maille Dijon Originale
- 1/2 cup Cheese blend (gruyere, asiago, parmesan) + More for topping
- 1 tsp Paprika
- 4 Cups Cooked Orzo
- T.T Salt and Pepper
- Preheat the oven to 400 degrees F. Grease a large baking sheet and line with parchment paper.
- Make the herb breadcrumbs. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add cubed bread and toast until brown, about 2 minutes per side. Place toasted bread and half the herb blend in a food processor. Pulse 5-10, until mixture turns crumbly. Set aside.
- Cut off the tops of the squash, but do not discard! Use a spoon to scoop the seeds from inside the squash bowls, then coat with olive oil. Place squash bowls and tops onto lined baking sheets. Bake for 30-35 minutes, until squash becomes tender and browned on top.
- Heat the remaining 1 tbsp of olive oil in a dutch oven over medium heat. Add minced garlic and remaining herbs and cook until fragrant, about 1 minute. Make a roux by adding flour to the dutch oven, then gradually whisk in the half and half and Maille Honey Dijon Mustard. Whisk constantly until smooth, about 1 minute. Add grated cheeses and paprika. Whisk until sauce thickens and cheese is fully melted. Reduce heat to a simmer, then add cooked orzo and stir until orzo is fully coated. Season with salt and pepper.
- Spoon orzo into the cooked squash bowls. Top with more cheese and the herb breadcrumbs, then return to the oven and broil for 2-3 minutes, until the cheese melts and breadcrumbs are golden brown. Enjoy!