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Orzo with Roasted Pumpkin and Onions

Course Main Course, Starter
Cuisine North America
Keyword Pasta, Pumpkin
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

  1. Preheat the oven to 230° Celsius.

  2. 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.

  3. 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.

  4. 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.

  5. Cook orzo (just like pasta).
  6. Tear the basil leaves into bite size pieces.
  7. 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