Knob of unsalted butter
200g butternut squash, peeled and finely diced
100g Piccolo cherry tomatoes, halved
1 clove garlic, crushed
100ml unsalted vegetable stock
20g spinach, chopped
1 tbsp basil, chopped
1. Cook the orzo in boiling water according to the packet instructions, then drain.
2. Melt the butter in a saucepan. Add the squash and fry for 2 to 3 minutes.
3. Add the tomatoes and garlic and stir over the heat for roughly 30 seconds.
4. Add the stock, cover and simmer for 10 minutes. Blend until smooth. Add the spinach and basil and stir until wilted. Add the orzo and stir through the sauce.