Orzo Stuffed Roasted Squash Bowls

Preparation Time5 mins Cooking Time40 mins Makes 4

Orzo Stuffed Roasted Squash Bowls

Nutritional Information

Calories

1108.49kcal (4 serving)

Total Fat

34.29g (4 serving)

Saturated Fat

15.71g (4 serving)

Trans Fat

0.56g (4 serving)

Cholesterol

72.05mg (4 serving)

Sodium

371.69mg (4 serving)

Total Carbs

160.43g (4 serving)

Dietary Fiber

7.29g (4 serving)

Sugars

10.94g (4 serving)

Protein

37.7g (4 serving)

Ingredients List
  1. 2 tbsp olive oil
  2. 2 large slices rustic bread loaf cubed
  3. 1/4 cup fresh herb blend finely chopped
  4. 4 ea small squash
  5. 3 cloves garlic minced
  6. 1 tbsp flour
  7. 2 cups half-and-half
  8. 2 teaspoons Maille® Dijon Original Mustard
  9. 1/2 cup cheese blend
  10. 1 tbsp paprika
  11. 4 cups cooked orzo
  12. T.T. salt and pepper

Directions

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1. Preheat the oven to 400 degrees F. Grease a large baking sheet and line with parchment paper.

2. Make the herb breadcrumbs. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add cubed bread and toast until brown, about 2 minutes per side. Place toasted bread and half the herb blend in a food processor. Pulse 5-10, until mixture turns crumbly. Set aside.

3. Cut off the tops of the squash, but do not discard! Use a spoon to scoop the seeds from inside the squash bowls, then coat with olive oil. Place squash bowls and tops onto lined baking sheets. Bake for 30-35 minutes, until squash becomes tender and browned on top.

4. Heat the remaining 1 tbsp of olive oil in a dutch oven over medium heat. Add minced garlic and remaining herbs and cook until fragrant, about 1 minute. Make a roux by adding flour to the dutch oven, then gradually whisk in the half and half and Maille Honey Dijon Mustard. Whisk constantly until smooth, about 1 minute. Add grated cheeses and paprika. Whisk until sauce thickens and cheese is fully melted. Reduce heat to a simmer, then add cooked orzo and stir until orzo is fully coated. Season with salt and pepper.

5. Spoon orzo into the cooked squash bowls. Top with more cheese and the herb breadcrumbs, then return to the oven and broil for 2-3 minutes, until the cheese melts and breadcrumbs are golden brown. Enjoy!

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