• 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 400g butternut squash, cut into 1cm dice
  • 100g California walnuts
  • 200g mushrooms, sliced
  • 250g orzo pasta
  • 600ml vegetable stock
  • 1 tablespoon white wine vinegar
  • 2 tablespoons chopped parsley


  1. Heat the oil in a large frying pan and fry the onion, garlic and squash for 5 minutes. Stir in the walnuts and mushrooms and cook for 3 minutes.
  2.  Add the orzo and stock, cover the pan and simmer for 10 minutes, stirring occasionally until the pasta is tender. Season and stir in the vinegar and parsley to serve.