Description
A vibrant and wholesome dish featuring tender roasted squash, perfectly cooked orzo, and a creamy feta and roasted garlic sauce, complemented by aromatic leeks and preserved lemon for a Mediterranean-inspired meal.
Ingredients
Scale
Roasted Garlic
- 1 garlic bulb
- 1 tbsp olive oil
- Pinch of salt
Roasted Squash
- 1 medium squash (about 800g), peeled, halved and cut into 2-3cm wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper, to season
Orzo and Leek Mixture
- 200g orzo
- 1 large leek, halved lengthways and finely sliced
- 1 tbsp olive oil
- ½ tbsp unsalted butter
- ½ preserved lemon, finely chopped
- 150ml chicken or vegetable stock
- Salt, to taste
Feta and Roasted Garlic Sauce
- 200g feta
- 3½ tbsp yogurt
- Juice of ½ lemon
- 7 roasted garlic cloves (from the roasted garlic bulb)
- Up to 2 tbsp water, to loosen
Garnish
- Small bunch of flat-leaf parsley, finely chopped (divided)
Instructions
- Roast the Garlic: Preheat the oven to 180°C (160°C fan) or gas mark 4. Remove the outer layers of the garlic bulb, slice off the root end carefully without cutting into the cloves. Place the garlic bulb on a small sheet of foil, drizzle with 1 tbsp olive oil, and sprinkle a pinch of salt. Wrap the garlic tightly in foil and roast for 45 minutes. Remove from the oven and leave to cool in the foil.
- Roast the Squash: Toss the peeled and cut squash wedges with 2 tbsp olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast in the same oven for 30-40 minutes, turning halfway, until tender and nicely colored.
- Prepare the Feta Sauce: Once the garlic is cool, squeeze out the flesh of 7 roasted garlic cloves from their skins. In a bowl, combine the feta, yogurt, lemon juice, and 4 of these roasted garlic cloves. Blend or mash into a smooth but thick paste. Add up to 2 tbsp water if needed to loosen the sauce to a pourable consistency. Set aside.
- Cook the Orzo: Boil the orzo in salted water over medium heat for 4-5 minutes until al dente. Drain the orzo, reserving one cup of the pasta cooking water. Rinse under cold running water in a sieve to cool and drain well.
- Cook the Leeks and Aromatics: Heat 1 tbsp olive oil and the butter in a large pan over medium heat. Add the finely sliced leek and cook, stirring regularly, for about 5 minutes until translucent. Add the chopped preserved lemon and the flesh of the remaining 3 roasted garlic cloves, mashing them together well with the leeks.
- Combine Orzo and Leek Mixture: Add the cooked orzo, 150ml stock, and a splash of reserved pasta water to the leek mixture. Stir for about a minute to heat through and blend flavors. Mix in half of the chopped parsley. Season with salt as needed.
- Assemble and Serve: Divide the orzo and leek mixture onto serving plates, top with the roasted squash wedges, and drizzle generously with the feta and roasted garlic sauce. Sprinkle the remaining parsley over the top and serve immediately.
Notes
- You can substitute butternut squash or delicata squash if unavailable.
- Use vegetable stock for a vegetarian version.
- The preserved lemon adds a distinct tangy flavor; if not available, substitute with a small amount of lemon zest and extra lemon juice.
- The roasted garlic mellows the sharpness of raw garlic, creating a sweet, creamy flavor in the sauce.
- Adjust water to the feta sauce to achieve the perfect consistency according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted squash, orzo, feta sauce, roasted garlic, preserved lemon, Mediterranean, vegetarian main dish
