Brown-Butter Orzo With Butternut Squash
Published Dec. 8, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- ¾cup thinly sliced shallots (2 to 3), or use onion or leek
- 1small (2-pound) butternut squash, peeled, seeded and cut into ¾-inch cubes (3 cups)
- 1tablespoon finely chopped fresh sage leaves, or 2 teaspoons chopped rosemary or marjoram, plus more for serving if you like
- 1teaspoon fine sea salt or table salt, plus more as needed
- ¼teaspoon freshly ground black pepper, plus more for serving
- ¼teaspoon red-pepper flakes, plus more for serving
- 3cups vegetable stock or chicken stock
- 1½cup uncooked orzo
- 1lemon, zested and halved
- 2tablespoons grated Parmesan, plus more for serving
- ½cup whole-milk ricotta (optional)
Nutritional analysis per serving (4 servings)
394 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 11 grams protein; 709 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium Dutch oven, or a large (12-inch) 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.)
- Step 2
Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the ¼ teaspoon black pepper and the ¼ teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
- Step 3
Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon 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.
- Step 4
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.
Private Notes
Comments
As a chef who has worked a number of years in Greece, I would recommend seeking out Greek orzo. The difference is that the Greek product uses butter and milk in the pasta dough whereas the Italian ones are just flour and water. The finished dish will have a nicer, creamier texture.
I have a basement full of home grown butternut squash, so I'm always on the look out for new ways to serve it. I made this last night and it was delicious. I followed the directions just as written EXCEPT, not trusting the cooking time for the squash, I parcooked it in the microwave in a large covered bowl with a 1/4 cup water for 4 minutes and drained it before I added it to the shallot and brown butter. The resulting squash in the end was perfectly cooked and silky.
Delicious meal! My tweak - used 2 cups of vegetable stock and 1 cup of pinot grigio, which added depth to the taste. This recipe is a keeper.
Excellent and flavorful!
I loooooooove this recipe. I add ground sausage and kale. It's perfect. Just as good leftover too! I hate peeling butternut so I roasted mine in the oven for 30 minutes and then cut the skin off and diced. Wasn't significantly easier but like I said, I hate peeling butternut squash and so does my partner.
3 cups of broth is too much. Try 2.5 and add more if needed
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