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Eating veggie » Recipes » Italian Roast Butternut Squash, Orzo and Bean Bake

Italian Roast Butternut Squash, Orzo and Bean Bake

Prep time 15 mins, cook time 25 mins

Serves 4

Italian Orzo and Bean Bake

A one pot bake using orzo with smoked paprika, cannellini beans, cherry tomatoes and diced roast squash. When cooked stir through some grated cheese for a lovely stringy texture.


  • 400g butternut squash cut into into 1cm cubes
  • 1 ½ tsp smoked paprika
  • 2 tbsp olive oil
  • 300g cherry tomatoes
  • 350g orzo
  • 400g can finely chopped tomatoes
  • 1 low-sodium stock cube
  • 400g can cannellini beans
  • 125g mozzarella
  • 30g vegetarian Italian-style hard cheese grated
  • 150g baby spinach
  • Salt and pepper to taste


  1. Preheat the oven to 200°C/gas mark 6.
  2. Place the diced squash on a baking tray, sprinkle over the paprika and toss with 1 tbsp oil. Roast in the oven for 15-20 minutes until soft and charred.
  3. Meanwhile halve the cherry tomatoes and set aside.
  4. Heat the remaining oil in a deep ovenproof pan and gently fry the orzo for 2-3 minutes until beginning to turn golden. Watch carefully to ensure the orzo does not burn.
  5. Add the cherry and canned tomatoes along with 300ml water and a crumbled stock cube. Gently bring to the boil and simmer for 10-12 minutes, until the orzo has softened. Stir every few minutes and add a splash of water if the orzo begins to stick.
  6. Rinse and drain the cannellini beans and stir into the orzo 5 minutes before the end of the cooking time. Tear the mozzarella into pieces.
  7. When the squash is ready stir it into the orzo along with the mozzarella and half of the grated vegetarian Italian-style hard cheese. Season with salt and black pepper.
  8. Preheat the grill to a moderate heat. Meanwhile add the spinach to the pan in handfuls and stir gently until wilted.
  9. Sprinkle the remaining Italian-style hard cheese over the orzo and pop the pan under the grill for 2-3 minutes until the cheese has melted and is golden.

Nutrition per serving

612 kcal
















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