Orzo Stuffed Roasted Squash Bowls
Vegetarian Orzo Stuffed Roasted Squash Bowls features roasted seasonal squash stuffed with creamy, cheesy orzo and topped with herb breadcrumbs.
Ingredients
- 2 tbsp olive oil
- 2 large slices rustic bread, cubed
- 1/4 cup fresh herb blend, finely chopped (thyme, rosemary, sage)
- 4 small squash (I used kabocha and acorn)
- 3 cloves garlic, minced
- 1 tbsp flour
- 2 cups half and half
- 2 tsp
Maille Honey Dijon Mustard - 1/2 cup cheese blend (I used grated gruyere, asiago, parmesan) + more for topping
- 1 tsp paprika
- 4 cups cooked orzo
- salt and pepper
Instructions
- Preheat oven to 400 degrees F. Grease a large baking sheet and line with parchment paper.
- Make the herb breadcrumbs. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add cubed bread and toast until brown, about 2 minutes per side. Place toasted bread and half the herb blend in a food processor. Pulse until the mixture resembles large pebbles. Set aside.
- Cut off the tops of the squash, but do not discard! Use a spoon to scoop the seeds from inside the squash bowls, then coat with olive oil. Place squash bowls and tops onto lined baking sheet. Bake for 30-35 minutes, until squash become tender and browned on top.
- Heat the remaining 1 tbsp of olive oil in a dutch oven over medium heat. Add minced garlic and remaining herbs and cook until fragrant, about 1 minute. Make a roux by adding flour to the dutch oven, then gradually whisk in the half and half and Maille Honey Dijon Mustard. Whisk constantly until smooth, about 1 minute. Add grated cheeses and paprika. Whisk until sauce thickens and cheese is fully melted. Reduce heat to a simmer, then add cooked orzo and stir until orzo is fully coated. Season with salt and pepper.
- Spoon orzo into the cooked squash bowls. Top with more cheese and the herb breadcrumbs, then return to the oven and broil for 2-3 minutes, until cheese melts and breadcrumbs are golden brown. Enjoy!
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