800g butternut squash, peeled (optional), deseeded and cut into chunks (650g prepared weight)
2 tbsp. olive oil
6 thyme sprigs, leaves picked, plus extra to garnish
½ tsp crushed chillies
1 tsp smoked paprika
3 garlic cloves, crushed
200g pack feta, cut into 12 slices
2 tbsp. corn flour
75g Parmesan or vegetarian hard cheese, finely grated
15g fresh basil, leaves picked
½ lemon, zested and juiced
Preheat the oven to 200°C, fan 180°C, gas 6. On a baking tray, combine the squash, 1 tablespoon of oil, the thyme, chilies, paprika, and garlic. Preheat oven to 350°F and bake for 45 minutes, or until golden and soft.
In the meantime, combine the feta and corn flour. In a large frying pan, heat 1 tablespoon of oil over high heat. Fry the feta in a single layer until golden and crisp, about 1-2 minutes per side.
Meanwhile, prepare the orzo according to package directions. Drain and combine with the hard cheese, basil, and lemon juice in a large mixing bowl. To serve, combine the squash with the feta, lemon zest, and extra thyme leaves.