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Title: Brown-Butter Orzo With Butternut Squash
Categories: Pasta, Squash, Herbs, Chilies, Cheese
Yield: 4 Servings
4 tb Unsalted butter
3/4 c Shallots, thin sliced
2 lb Butternut squash; peeled,
- seeded, in 3/4" cubes
1 tb Fresh sage leaves;
- fine chopped,
- more for serving -OR-
2 ts Rosemary or marjoram;
- chopped,
- more for serving
1 ts Salt; more as needed
1/4 ts Fresh ground black pepper;
- more for serving
1/4 ts Red-pepper flakes; more for
- serving
3 c Vegetable or chicken stock
1 1/2 c Uncooked orzo
1 Lemon; zested, halved
2 tb Grated Parmesan; more for
- serving
1/2 c Whole-milk ricotta (optional)
In a medium Dutch oven, or a large (12") skillet, melt butter over
medium heat. Cook, swirling occasionally, until the foam subsides,
the milk solids turn golden brown and it smells nutty and toasty, 3
to 4 minutes. (Watch carefully to see that it doesn't burn.)
Stir in shallots and cook, stirring occasionally, until slightly
softened, about 2 minutes. Add squash, sage, a large pinch of salt,
1/4 ts black pepper and 1/4 ts red-pepper flakes, and cook until
squash is golden at the edges and begins to soften, 12 to
17 minutes.
Add stock and bring to a simmer. Stir in orzo, lemon zest, and 1 ts
salt. Cover the pan and simmer over medium-low heat until orzo is
just tender and most of the liquid is absorbed, 14 to 18 minutes,
stirring once or twice. If the pan dries out before the orzo and
squash are tender, add a splash or two of water.
Remove pan from heat and stir in Parmesan. Taste and add more salt
if needed, and a squeeze of lemon juice if the dish needs
brightness. Dollop with ricotta if using, and sprinkle with more
grated Parmesan and black pepper just before serving, garnishing
the top with more red-pepper flakes and sage.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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