Step-by-step instruction without your screen going to sleep
2 slices
uncooked bacon, cut into 1/2 – inch pieces
360g
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
1.89 L
chicken stock
210g
orzo
2 slices
uncooked bacon, cut into 1/2 – inch pieces
12 ounces
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
2 quarts
chicken stock
1 cup
orzo
Utensils
Step 1
Select SEAR/SAUTÉ and set temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.
Step 2
Place the bacon in the pot and cook, stirring frequently, about 5 minutes, or until fatis rendered in the Bacon starts to brown. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the pot.
Step 3
Add butternut squash, apples, salt, and pepper and sauté until partially soft, about 5 minutes. Stir in the oregano.
Step 4
Add the bacon back into the pot along with the chicken stock. Bring to a boil for about 10 minutes, then add the orzo. Cook for about 8 minutes, until the orzo is tender. Serve.
Select SEAR/SAUTÉ and set temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.
2 slices
uncooked bacon, cut into 1/2 – inch pieces
360g
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
1.89 L
chicken stock
210g
orzo
2 slices
uncooked bacon, cut into 1/2 – inch pieces
12 ounces
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
2 quarts
chicken stock
1 cup
orzo
Step 2 of 4
Place the bacon in the pot and cook, stirring frequently, about 5 minutes, or until fatis rendered in the Bacon starts to brown. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the pot.
2 slices
uncooked bacon, cut into 1/2 – inch pieces
360g
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
1.89 L
chicken stock
210g
orzo
2 slices
uncooked bacon, cut into 1/2 – inch pieces
12 ounces
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
2 quarts
chicken stock
1 cup
orzo
Step 3 of 4
Add butternut squash, apples, salt, and pepper and sauté until partially soft, about 5 minutes. Stir in the oregano.
2 slices
uncooked bacon, cut into 1/2 – inch pieces
360g
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
1.89 L
chicken stock
210g
orzo
2 slices
uncooked bacon, cut into 1/2 – inch pieces
12 ounces
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
2 quarts
chicken stock
1 cup
orzo
Step 4 of 4
Add the bacon back into the pot along with the chicken stock. Bring to a boil for about 10 minutes, then add the orzo. Cook for about 8 minutes, until the orzo is tender. Serve.
2 slices
uncooked bacon, cut into 1/2 – inch pieces
360g
butternut squash, peeled and cubed
1
green apple, cut into small cubes
to taste
Kosher salt
to taste
Freshly ground black pepper
1 tablespoon
minced fresh oregano
1.89 L
chicken stock
210g
orzo
2 slices
uncooked bacon, cut into 1/2 – inch pieces
