Roast the butternut squash and cauliflower ahead of time and freeze it, then you can make this tasty vegetarian supper on a busy day later in the week
Prep:25 mins
Serves 4
300g orzo4 tbsp mascarpone75g grated parmesan (or vegetarian alternative)2 tbsp flaked almonds2 tbsp panko breadcrumbs
STEP 1For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you’re making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)STEP 2Heat oven to 180C/160C fan/gas 4. Cook the orzo following pack instructions and drain. Tip back into the pan and stir in the mascarpone and nearly all the parmesan.STEP 3Roughly chop the roasted cauliflower and squash and stir it into the orzo. Tip into a dish and sprinkle over the almonds and breadcrumbs, and the rest of the parmesan. Bake for 20 mins, or until the top browns and toasts a little.
