Maple-Roasted Squash-and-Sage Orzotto
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Maple-Roasted Squash-and-Sage Orzotto

Maple-Roasted Squash-and-Sage Orzotto

with Balsamic-Glazed Mushroom Salad

Tonight's dinner features orzo masquerading as risotto — hence the "orzotto" title. Inspired by a Northern Italian dish, this version features fried sage and roasted squash. You can practically feel the wool of your cozy sweater and hear the sound of fall leaves under your feet!

Ingredients: Butternut squash • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Kale • Arugula and spinach mix (arugula, spinach) • Leek • Maple syrup • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Herb mix (sage, thyme) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).

Tags:
New
Low CO2
Allergens:
Wheat
Milk
Soy
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time13 minutes
DifficultyEasy

Ingredients

serving amount

170 g

Orzo

(Contains Wheat)

340 g

Butternut Squash, cubes

200 g

Mixed Mushrooms

56 g

Kale, chopped

56 g

Arugula and Spinach Mix

56 g

Leek, sliced

14 g

Sage and Thyme

¼ cup

Goat Cheese

(Contains Milk)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

1.5 tbsp

Maple Syrup

1 tbsp

Balsamic Vinegar

(Contains Sulphites May contain Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

28 g

Salad Topping Mix

(Contains Soy May contain Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)

Not included in your delivery

4 tbsp

Oil*

2 tbsp

Butter*

(Contains Milk)

½ tsp

Salt*

½ tsp

Pepper*

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Nutrition Values

Calories1070 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate117 g
Sugar35 g
Dietary Fiber11 g
Protein29 g
Cholesterol60 mg
Sodium1650 mg
Trans Fat1 g
Potassium1650 mg
Calcium450 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Large Pot
Measuring Spoons
Slotted Spoon
Large Bowl

Cooking Steps

Roast squash and prep sage
1
  • Add squash, 1 tbsp (2 tbsp) maple syrup and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
  • Roast in the bottom of the oven, stirring halfway until softened and golden-brown, 26-30 min.
  • Meanwhile, heat a large pot over medium-high heat.
  • While pot heats, strip sage leaves from stems.
Fry sage and start orzotto
2
  • When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry, stirring occasionally, until crisp, 1-2 min. 
  • Using a slotted spoon, transfer fried sage leaves to a paper towel-lined plate. Season with salt and pepper. Reserve oil in pot.
  • Reheat pot over medium heat.
  • Add 1 tbsp (2 tbsp) butter, orzo and leeks. Season with salt and pepper. Cook, stirring often, until lightly golden and toasted, 1-2 min.
Cook orzotto and prep mushrooms
3
  • Add stock powder and  2 1/2 cups  (4 1/2 cups) water. Bring to a boil over high. Reduce heat to medium-low. Cover and cook, stirring occasionally, until orzo has softened, 14-18 min. (TIP: If liquid absorbs too quickly, add more water, 2 tbsp at a time.)
  • Meanwhile, strip thyme leaves from stems.
  • Cut cremini mushrooms into 1/4-inch slices.
  • Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
Roast mushrooms and finish prep
4
  • Add mushrooms, thyme leaves, 1 tbsp (2 tbsp) oil and half the vinegar to another parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
  • Roast in the middle of the oven, stirring halfway, until golden and tender, 12-16 min.
  • Remove any tough stems from kale and finely chop.
  • Combine remaining vinegar, 1/2 tbsp (1 tbsp) maple syrup and 1/2 tbsp (1 tbsp) oil in a large bowl. Season with salt and pepper. Stir to mix. (This is your dressing!)
Finish orzotto
5
  • When orzotto is almost done, add kale, half the Parmesan and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook, stirring often, until kale and orzo are tender and sauce has thickened slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
Finish and serve
6
  • Add spinach, mushrooms and salad topping mix to balsamic-maple dressing. Toss to coat. 
  • Divide orzotto between bowls.
  • Top orzotto with squash, remaining Parmesan and fried sage leaves.
  • Sprinkle goat cheese over salad and serve alongside orzotto.