Tomato and persimmon orzo with roast kabucha squash
Hospital
Washington Hospital Healthcare System
Cook time
1 hour
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
10 cups tomato persimmon sauce
10 cups whole wheat orzo, cooked
10 cups Kabocha squash, medium dice, roasted
1 1/4 cups toasted pepitas
10 teaspoons avocado oil
2 1/2 onions, medium dice
5 teaspoons turmeric powder, divided
5 teaspoons dried basil, divided
2 1/2 teaspoons nutmeg, divided
5 persimmons, diced
5 large tomatoes, diced
1 1/4 teaspoons black pepper
2 1/2 teaspoons salt
2 1/2 cups cannellini beans, cooked
10 cups whole wheat orzo, cooked
10 cups Kabocha squash, medium dice, roasted
1 1/4 cups toasted pepitas
10 teaspoons avocado oil
2 1/2 onions, medium dice
5 teaspoons turmeric powder, divided
5 teaspoons dried basil, divided
2 1/2 teaspoons nutmeg, divided
5 persimmons, diced
5 large tomatoes, diced
1 1/4 teaspoons black pepper
2 1/2 teaspoons salt
2 1/2 cups cannellini beans, cooked
preparation
Instructions
1. Heat the avocado oil in a large saucepan over medium heat. Add diced onions and sauté until they start to soften. Add half the amounts of turmeric, basil, and nutmeg; stir to combine with the onions. Add the diced persimmons and tomatoes to the pan, stirring well. Season with the remaining spices including black pepper and salt, then let the mixture simmer until the tomatoes and persimmons are very soft. Add the cooked cannellini beans to the sauce and continue to simmer for an additional 10 minutes to allow flavors to meld. Adjust seasoning if necessary and remove from heat once everything is well combined and the sauce has thickened slightly.
2. Preheat the oven to 375°F to 400°F. Wash, peel, and clean the squash. Cut it into 3/4 inch cubes, place in a small bowl, and coat with oil, salt, and pepper. Spread the cubes on a baking sheet and roast in the oven for 25 to 30 minutes until cooked but not too soft. Remove from oven and keep warm.
3. Soak the beans overnight in a covered small bowl. Place the beans in a pot with 6 cups of water and add 2 bay leaves. Soft boil until cooked, about 30 to 40 minutes. Add salt to taste and keep warm.
4. Place orzo in a pot with 8 cups of hot water with a little salt and oil. Soft boil until cooked, about 8 to 10 minutes; do not overcook. Drain excess water and add a little oil to prevent sticking. Keep warm.
5. In a medium-sized sauté pan, heat oil. Add in onions, 1/2 teaspoon turmeric, 1/2 teaspoon basil, and 1/4 teaspoon nutmeg. Cook onions on medium-low. Allow onions to cook until they begin to caramelize, stirring occasionally to prevent sticking. Once onions have caramelized, add in persimmons, tomatoes, remaining turmeric, basil, nutmeg, salt, and pepper. Cook on medium heat for 10 minutes. Lastly, add in cannellini beans. Cook for an additional 5 minutes. Remove sauce from heat, transfer to a blender, and blend until smooth.
6. In a bowl, combine the cooked orzo, roasted kabocha squash, and warm sauce. Divide evenly on 4 plates. Garnish with toasted pepitas. Optionally add a protein of your choice for extra nutrition. For extra color, consider pairing with roasted purple cauliflower.
2. Preheat the oven to 375°F to 400°F. Wash, peel, and clean the squash. Cut it into 3/4 inch cubes, place in a small bowl, and coat with oil, salt, and pepper. Spread the cubes on a baking sheet and roast in the oven for 25 to 30 minutes until cooked but not too soft. Remove from oven and keep warm.
3. Soak the beans overnight in a covered small bowl. Place the beans in a pot with 6 cups of water and add 2 bay leaves. Soft boil until cooked, about 30 to 40 minutes. Add salt to taste and keep warm.
4. Place orzo in a pot with 8 cups of hot water with a little salt and oil. Soft boil until cooked, about 8 to 10 minutes; do not overcook. Drain excess water and add a little oil to prevent sticking. Keep warm.
5. In a medium-sized sauté pan, heat oil. Add in onions, 1/2 teaspoon turmeric, 1/2 teaspoon basil, and 1/4 teaspoon nutmeg. Cook onions on medium-low. Allow onions to cook until they begin to caramelize, stirring occasionally to prevent sticking. Once onions have caramelized, add in persimmons, tomatoes, remaining turmeric, basil, nutmeg, salt, and pepper. Cook on medium heat for 10 minutes. Lastly, add in cannellini beans. Cook for an additional 5 minutes. Remove sauce from heat, transfer to a blender, and blend until smooth.
6. In a bowl, combine the cooked orzo, roasted kabocha squash, and warm sauce. Divide evenly on 4 plates. Garnish with toasted pepitas. Optionally add a protein of your choice for extra nutrition. For extra color, consider pairing with roasted purple cauliflower.
