Creamy Orzo Traybake with Roasted Butternut, Butterbeans & Pesto

A colourful, hearty traybake packed with roasted squash, tender orzo and butter beans, finished with a hit of pesto and optional vegan cheese. Perfect for a simple, all-in-one dinner.

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Preparation time

10 min

Cook time

1 hr

Total time

Meal

mains

Servings

Kcal

556

Carbs

76 g

Protein

18 g

Fat

16 g

* Nutritional information per serving.

Ingredients

1 red onion, peeled and cut into wedges
500g/17.6 oz frozen butternut squash cubes
3 cloves garlic, crushed
1 tsp paprika
1 tsp dried thyme
¼ tsp ground nutmeg
¼ tsp salt
¼ tsp black pepper
300g/10.5 oz dry orzo
1 x 400g/14 oz tin butter beans, drained and rinsed
700ml/23.6 fl oz vegan stock
2 tsp lemon juice (fresh or bottled)
250g/8.8 oz cherry tomatoes
250g/8.8 oz spinach
5 tbsp vegan red or green pesto
100g/3.5 oz vegan cheese, grated (optional)

Optional topping: drizzle with balsamic glaze

Instructions

Preheat the oven to 200°C/390°F/Gas Mark 6.
Using a large baking try, add the onion, squash, garlic, paprika, thyme, nutmeg, salt and pepper and thoroughly coat with a little neutral oil (eg rapeseed). Bake for 30 minutes or until the squash is cooked through, turning once.
After 30 minutes, add the orzo, butter beans, stock, lemon juice, tomatoes, spinach and pesto and bake for 15-25 minutes or until the orzo is thoroughly cooked and the top is golden.
Add the cheese five minutes before the end of cooking time and once everything is cooked, turn onto the grill setting to fully melt if needed.

Serving suggestions: crusty bread, fresh rocket, roasted cherry tomatoes, toasted pine nuts

Keywords

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