This one-pot meal is perfect for Fall weather; orzo is cooked with stock and butternut squash until tender and creamy. Brown butter, lemon zest, and sage add great depths of flavor, while the red-pepper flakes create a nice heat.
What is great about Brown Butter Orzo?
Browning butter adds a deep, nutty flavor to the orzo, which pairs beautifully with the sweet and earthy taste of roasted butternut squash. This combination of flavors creates a harmonious and satisfying taste experience.
The orzo provides a soft and slightly chewy texture, while the roasted butternut squash adds a tender and creamy element. This textural contrast makes each bite interesting and enjoyable.
Butternut squash is often in season during the fall and winter months, making this dish a great option for seasonal cooking. Its vibrant orange color also adds visual appeal to your plate.
Butternut squash is a good source of vitamins A and C, as well as dietary fiber. Orzo, made from semolina wheat, provides carbohydrates for energy. Combining these ingredients results in a well-rounded dish with nutritional benefits.
Tips
A dollop of ricotta intensifies the creaminess and flavors but feel free to skip it for a lighter dish or use part-skim.
Many people like to make a Greek Orzo as well. 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.
It speeds up cooking to passively pre-roast the butternut squash at 400 degrees in the oven for half an hour.
Brown Butter Orzo with Butternut Squash
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4 Servings
Ingredients:
4 tablespoons unsalted butter
¾ cup thinly sliced shallots (2 to 3), or use onion or leek
1 small (2-pound) butternut squash, peeled, seeded and cut into ¾-inch cubes (3 cups)
1 tablespoon finely chopped fresh sage leaves, or 2 teaspoons chopped rosemary or marjoram, plus more for serving if you like
1 teaspoon fine sea salt or table salt, plus more as needed
¼ teaspoon freshly ground black pepper, plus more for serving
¼ teaspoon red-pepper flakes, plus more for serving
3 cups vegetable stock or chicken stock
1½ cup uncooked orzo
1 lemon, zested and halved
2 tablespoons grated Parmesan, plus more for serving
½ cup whole-milk ricotta (optional)
Directions: 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.)
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.
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.
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.
Suggested Pairing
Pairs well with a rich white wine.
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