12ozpeeled and de-seeded butternut squashapprox 1lb before peeling
2tablespoonheavy cream
2tablespoonstockor water
8ozorzo
4ozmozzarella - I suggest mini balls so less to cut
1ozgrated Parmesan
Instructions
Preheat oven to 400°For 200°C.
Cut the tomatoes in half and put them in a small baking dish. Toss with the oil and turn them cut side up then sprinkle over the thyme and salt.
Roast for approximately 20-25 minutes until soft and mildly caramelized. Leave the oven on.
Meanwhile, cut the squash into chunks and steam until tender. Blend to a puree and add the cream and stock.
Cook the orzo per package instructions then mix through the butternut squash sauce.
Cut the mozzarella into chunks and toss them, plus the cooked tomatoes, carefully through the orzo. Pour into a baking dish, top with the Parmesan and bake to crisp up the cheese, approximately 15-20 minutes.