orzo, real squash purée, and melty cheese

Name: orzo, real squash purée, and melty cheese
Total time: 35 min
Ingredients: 1 ½ cups Soup pasta; 2 cups Vegetable broth; 1 ½ cups Butternut squash, peeled diced; 5 tbsp Butter; 1 Egg; ¾ cups Cheese, grated; to taste Pepper

By GialloZafferano · 35 min

Ingredients

Soup pasta1 ½ cups
Vegetable broth2 cups
Butternut squash · peeled diced1 ½ cups
Butter5 tbsp
Egg1
Cheese · grated¾ cups
Pepperto taste

Instructions

Cook the diced butternut squash in a pan until soft, then blend or mash it into a smooth purée.
In a pot, cook the orzo in the vegetable broth over medium heat following the package instructions, stirring now and then.
When the orzo is tender and most of the broth is absorbed, stir in the butter.
Turn off the heat, then quickly beat in the egg, mixing constantly so it does not scramble.
Stir in the squash purée and grated cheese until silky and creamy.
Season with pepper to taste and serve right away.

Summarized from GialloZafferano's video. Watch it for the details.

Watch the recipe video

More recipes with

Egg Cheese Pasta Butternut squash Soup pasta

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app