Squash and apple orzo with grana and roasted walnuts
This recipe comes from my early days of cooking, squash is staple in my region, and it is used in many dishes. I can remember my mother picking her favorite apples in the market and proudly smiling when the flavor matched the look of one. Squash and apples are an Autumnal delicacy, the importance of using seasonal ingredients is paramount. Take care in picking the right fruits and you will have a great result.
Recipe by Chef Massimo Capra
Location: Toronto, ON
Servings: 6 people
Preparation time: 45 minutes
Chef Massimo Capra
Ingredients
- 1 lb Orzo pasta
- ½ White Onion finely chopped
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 5 cups Chicken Stock (or Vegetable Stock)
- 2 cups kale, finely chopped
- 1 ½ cup Butternut Squash diced ½ inch size
- 2 Granny Smith Apples, diced ¼ inch and kept in lemon water
- 1 cup Grated Grana Padano Cheese
- ½ cup toasted Walnut chopped
Preparation
Using a heavy bottom pot, sauté the onion and the squash in a little oil until golden and the squash is cooked and breaking up, add the Orzo and two ladles full of stock. Simmer gently, stirring on occasion to prevent sticking
About halfway to the cooking add the kale and stir well, add more stock if needed.
It will take about ten minutes for this to cook. KitchenAid® Cooktops, available in electric, gas, or induction, makes preparing this recipe a breeze.
When the orzo is cooked, turn the heat off and add some butter and the cheese.
Stir well and spoon on individual plates then top with the raw apples and a sprinkle of walnuts, serve immediately.
Nutrition Facts
Per serving (2l5 g)
Calories: 260
- Fat: 8 g (Saturated: 2 g)
- Carbohydrates: 41 g
- Fibre: 6 g
- Sugars: 6 g
- Protein: 8 g
- Cholesterol: 5 mg
- Sodium: 180 mg
- Potassium: 400 mg
- Calcium: 50 mg
- Iron 1 mg
