Butternut squash orzo with parsley gremolata

Preheat oven to 200°C. Toss butternut squash cubes in 1 tbsp olive oil, salt and pepper, spread on a baking tray and roast for 20–25 minutes until golden and tender. While squash roasts, blanch broccolini in salted boiling water for 2 minutes, then drain and set aside. In the same pan, heat 1 tbsp olive oil over high heat and quickly sauté the broccolini for 1–2 minutes until lightly charred. Set aside. Make the gremolata: blitz parsley, lemon zest, lemon juice, toasted breadcrumbs, 1 clove of minced garlic and 1 tbsp olive oil in a food processor until a coarse paste forms. Season with salt and pepper. Set aside. In a wide saucepan, heat butter and remaining olive oil over medium heat. Add onion and cook for 5 minutes until softened. Add remaining garlic and cook for 1 minute. Add the orzo to the pan and toast for 1–2 minutes, stirring constantly. Begin adding warm stock one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next, as you would risotto. This will take about 10–12 minutes. Once the orzo is al dente and creamy, fold in half the roasted butternut squash, crushing some pieces gently to create a saucy consistency. Stir in half the grated parmesan. Divide the orzo between two bowls. Top with the remaining roasted squash, sautéed broccolini and a generous spoonful of parsley gremolata. Finish with the remaining parmesan grated over the top and a final crack of black pepper. Serve immediately. Tip: Toast the orzo dry in the pan before adding stock — this nutty step adds depth of flavour and helps the pasta hold its texture without becoming mushy as it absorbs the liquid.