Squash & Hazelnut Orzo with Chorizo

Instructions

1. Prepare the Squash

   5 min hands-on42 min waiting

   • Preheat the oven to 190°C (fan).
   • Cut the squash in half and remove the seeds. Drizzle with olive oil and sprinkle with salt.
   • Place cut-side up on a baking tray and roast for 40-45 minutes until tender and caramelized. Set aside to cool slightly.

2. Toast the Hazelnuts

   2 min hands-on7 min waiting

   • Spread hazelnuts on a small baking tray.
   • Roast in the oven for 7 minutes until aromatic and lightly golden. Let cool.
   • Roughly chop and place in a medium bowl.

3. Prepare the Hazelnut Salsa

   3 min hands-on

   • Finely chop parsley and add to the bowl with hazelnuts.
   • Zest lemons into the mixture and add olive oil. Season with salt and mix well. Set aside.

4. Cook the Aromatics

   4 min hands-on9 min waiting

   • Peel and finely slice shallots and garlic.
   • Heat olive oil in a sauté pan over medium heat. Add shallots and cook for 8-10 minutes until softened and golden.
   • Add garlic and cook for 1-2 minutes until fragrant.

5. Cook the Orzo

   2 min hands-on9 min waiting

   • Add orzo to the pan with aromatics, stirring to coat.
   • Pour in chicken stock and bring to a boil. Reduce heat to low and simmer for 8-10 minutes until orzo is tender and most liquid is absorbed.

6. Prepare the Chorizo

   5 min hands-on

   • Heat a dry frying pan over medium heat. Add chorizo, crumbled or sliced.
   • Cook for 4-5 minutes until crisp and fat is rendered. Transfer to a plate lined with paper towels.

7. Make the Squash Paste

   3 min hands-on

   • Scoop roasted squash flesh into a food processor.
   • Add cayenne pepper and blend until smooth.

8. Combine and Finish

   2 min hands-on

   • Stir squash paste into the orzo until evenly incorporated.
   • Add Parmesan cheese and lemon juice. Stir and season with salt and pepper. Adjust consistency with stock or water if needed.

9. Assemble and Serve

   2 min hands-on

   • Divide squash orzo among bowls.
   • Top with hazelnut salsa and crispy chorizo.
   • Garnish with parsley, lemon zest, or Parmesan if desired.
   • Cooking tips:
   • To achieve a creamy orzo, stir frequently while it cooks to release its natural starches.
   • If the orzo absorbs the stock too quickly, add small amounts of water or stock to maintain a saucy consistency.
   • Roast the squash until caramelized for maximum sweetness and depth of flavor.
   • Use a food processor to ensure the squash paste is smooth and lump-free.
   • Adjust the cayenne quantity if you prefer a milder or spicier dish.