Walnut & Stilton Orzotto with Roasted Squash & Port Sauce Recipe

Preheat the oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 20-25 minutes, or until the squash is tender and slightly caramelized.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant, about 5 minutes.

Add the orzo pasta to the skillet and stir to coat it with the oil and onions. Cook for 1-2 minutes, until the orzo is slightly toasted.

Pour in the white wine and let it cook until it has evaporated, stirring frequently.

Slowly add the vegetable broth, about 1/2 cup at a time, stirring continuously until the liquid has been absorbed by the orzo before adding more. Continue this process until the orzo is cooked al dente, about 15-20 minutes.

Stir in the chopped walnuts and crumbled stilton cheese. Season with salt and pepper to taste.

Serve the orzotto in individual bowls, topped with the roasted butternut squash cubes. Drizzle with the port sauce and garnish with fresh parsley.