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Orzo with Roasted Pumpkin and Onions
Servings 2
Ingredients
- 1 Hokaido peeled and diced into bite size pieces
- 4 red onions peeled and cut into halves
- 1 cup orzo uncooked (Greek noodles)
- 1 bunch of basil
- 2 cloves of garlic
- olive oil
- 1 glug balsamic vinegar
- fennel seeds
- 1 tsp sugar
- salt
Instructions
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Preheat the oven to 230° Celsius.
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In a baking dish or tray add the diced pumpkin and garlic. Drizzle some olive oil, sprinkle some salt and mix well using you hands – make sure all the pumpkin pieces are coated well with the oil.
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In a separate baking bowl add halved onions and drizzle with some olive oil and balsamic vinegar. You want the vinegar to coat the onions and collect a little at the bottom of the baking dish. Sprinkle salt, sugar and fennel seeds.
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Bake both pumpkin and onions in the oven for about 30 to 40 minutes or till they both are cooked through. The onions should be slightly charred on the edges.
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Cook orzo (just like pasta).
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Tear the basil leaves into bite size pieces.
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In a large mixing bowl add all your ingredients and toss well till everything is coated well in the balsamic vinegar. Serve right away.
Recipe Notes
Recipe from http://honestcooking.com / By Pallavi Gupta