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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).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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!)
- 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.)
- 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.
