Brown-Butter Orzo with Butternut Squash
In this cozy one-pot dish perfect for autumn, rice-shaped orzo is cooked with stock and butternut squash until it reaches a tender and creamy consistency, similar to risotto. Still, it requires less stirring.Brown butter, lemon zest, and sage contribute rich flavors, while red pepper flakes provide a touch of zip and heat. For extra creaminess, you can opt for a dollop of ricotta, but it's optional if you prefer a lighter dish. This versatile recipe is a satisfying side dish for roasted meats and fish.
Ingredients
- 4 tablespoons of unsalted butter
- ¾ cup of thinly sliced shallots 2 to 3 or you can use onion or leek
- 1 small butternut squash about 2 pounds, peeled, seeded, and diced into ¾-inch cubes (approximately 3 cups)
- tablespoon of finely chopped fresh sage leaves or substitute with 2 teaspoons of chopped rosemary or marjoram; additional for garnish, if desired
- 1 teaspoon of fine sea salt or table salt plus more to taste
- ¼ teaspoon of freshly ground black pepper plus more for serving
- ¼ teaspoon of red pepper flakes plus more for serving
- 3 cups of vegetable stock or chicken stock
- 1½ cups of uncooked orzo
- Zest and juice of 1 lemon
- 2 tablespoons of grated Parmesan cheese plus more for serving
- ½ cup of whole-milk ricotta cheese optional
Instructions
- Melt the butter over medium heat in a medium Dutch oven or large (12-inch) skillet. Allow it to cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown, and a nutty, toasty aroma develops approximately 3 to 4 minutes. (Be vigilant to prevent burning.)
- Add the shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Then, incorporate the squash, sage, a generous pinch of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes. Cook until the squash edges turn golden and soften about 12 to 17 minutes.
- Pour in the stock and bring it to a simmer. Then, add the orzo, lemon zest, and 1 teaspoon of salt. Cover the pan and let it simmer over medium-low heat until the orzo is tender and most liquid is absorbed, typically 14 to 18 minutes. Stir occasionally. Add a splash or two of water if the pan becomes dry before the orzo and squash reach the desired tenderness.
- Remove the pan from the heat and stir in the Parmesan cheese. Taste the dish and adjust the seasoning with more salt if necessary. If the dish needs a touch of brightness, squeeze in some lemon juice. If using ricotta, dollop it on top, then sprinkle with additional grated Parmesan and black pepper just before serving. Garnish with extra red pepper flakes and sage.