Roasted squash with balsamic reduction and tomato orzo

Ingredients

Roasted squash (~150 g / portion)

• Butternut squash – 2 kg (cut into 200 g pieces)
• Dry red wine – 2 l
• Dry white wine – 1 l
• Balsamic vinegar – 200 ml
• Honey – 200 ml
• Garlic – 5 cloves (crushed)
• Bay leaves – 3
• Allspice – 1 tsp
• Herbs to taste – e.g. thyme, rosemary, sage

Tomato orzo (~200 g / portion)

• Orzo pasta – 1.2 kg
• Tomato paste – 250 g
• Shallots – 150 g (finely chopped)
• Garlic – 3 cloves (chopped)
• Vegetable stock – 1.5 l (hot, for adding gradually)
• Olive oil – 60 ml
• Salt and black pepper – to taste

Method

Balsamic reduction

1. In a pot, combine the red and white wine, balsamic vinegar, honey and spices.
2. Simmer slowly over low heat until the volume reduces to about a third and the sauce turns syrupy.
3. Once cooled, strain and set aside.

Roasted squash

1. Cut the squash into larger pieces (~200 g each) and place on a baking sheet lined with parchment paper.
2. Roast at 160 °C for about 30 minutes, until slightly softened.
3. Raise the temperature to 200 °C, brush with the prepared reduction and roast for another 10–15 minutes, until the surface lightly caramelizes.
4. Once done, let it rest briefly so the glaze thickens.

Tomato orzo

1. Sauté the shallots and garlic in olive oil until translucent.
2. Add the tomato paste and cook briefly, then add the orzo and stir.
3. Begin adding the hot stock gradually, as with risotto, each time the liquid is absorbed.
4. Cook until al dente (about 10–12 minutes).
5. Season with salt and pepper to taste.

Serving

Plate 150 g of roasted squash drizzled with balsamic reduction and add a 200 g portion of tomato orzo. Finish with fresh thyme or a few drops of olive oil.

Key ingredients

Pumpkin

Sweet, gentle and easy to digest; beta-carotene and potassium.

Tomatoes (peeled / passata)

Lycopene (an antioxidant), the umami base of sauces.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Butter

Milk fat; carries flavour and rounds things off.

Grana Padano cheese

A hard aged cheese; concentrated umami and calcium.

Orzo

Rice-shaped pasta; a quick, filling side.

Why it’s good for the body

• Butternut squash is sweet, easy to digest and rich in beta-carotene.
• Tomatoes provide lycopene and a fresh umami flavor.
• Garlic is traditionally used to support immunity and digestion.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• The balsamic reduction keeps in the fridge for up to 7 days – you can also use it on grilled vegetables or meat.
• For a vegan version, replace the honey with maple syrup.
• For a silkier texture, stir a small knob of butter or some parmesan into the orzo at the end.