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Squash & Chorizo Orzo

For Squash & Chorizo Orzo


large butternut 1 pc
garlic 1 bulb
olive oil 2 tbsp
sea salt & pepper


chorizo sausage 100 g


orzo pasta 200 g
chicken stock/water


soft goats cheese 1 tbsp
pecorino/parmesan cheese for grating


  • Chop most of the squash into chunky pieces and slice the top off the garlic then season with oil, salt and pepper

  • Roast at 200c for 30 mins until tender 

  • Skin off the remaining squash and roughly dice squash and chorizo 

  • Render fat out of chorizo on low heat then add squash until tender

  • Bring chicken stock to boil and cook the orzo until al dente and reserve some pasta water for blending

  • Blend the roasted skinless pumpkin, garlic and pasta water until smooth

  • Add the drained orzo and squash puree to the chorizo mix and stir through

  • Stir through the goats cheese and grate over pecorino to serve


  • Pasta water: starchy water helps bind the sauce’s ingredients together 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Uncooked pasta per portion:
    60-100 g of dried pasta ; 70-120 g of fresh pasta ; 100-130 g of gnocchi ; 120-150 g of filled pasta
  • Orzo: a thin, oval, rice-shaped pasta
  • Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
  • Better let your sauce wait for pasta instead of pasta wait for the sauce
  • Good pasta: al dente(or to your desired texture), well-seasoned(balanced flavor), proper sauce coating(emulsified sauce)

credit to chefthombateman

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