It Kabocha Squash was really hard to cut through, at least, for me. So, I prepped the squash one day and threw together a quick dinner when it became obvious that this would take too long and the children were starving!
I would recommend that 1) you start early if you try this, 2) you look for squash already cubed, or 3) you substitute butternut squash for the kabocha.
However, the end result was delicious!{Kabocha Squash Orzotto}
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 – 2 cups diced squash
1 ½ cups orzo
½ cup dry white wine, or extra chicken broth
3 cups chicken broth
¼ cup heavy cream
1/3 cup grated parmesan
fresh thyme and basil
salt and pepper, to taste
In a heavy-bottomed medium sauce pan, heat the olive oil. Add the onions and squash, sauté until beginning to soften. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo or barley is tender. Remove from heat.
Stir in the cream, parmesan and herbs. Season with salt and pepper and serve.
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 – 2 cups diced squash
1 ½ cups orzo
½ cup dry white wine, or extra chicken broth
3 cups chicken broth
¼ cup heavy cream
1/3 cup grated parmesan
fresh thyme and basil
salt and pepper, to taste
In a heavy-bottomed medium sauce pan, heat the olive oil. Add the onions and squash, sauté until beginning to soften. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo or barley is tender. Remove from heat.
Stir in the cream, parmesan and herbs. Season with salt and pepper and serve.
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