MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brown-Butter Orzo w/Butternut Squash
Categories: Pasta, Squash, Herbs, Chilies, Cheese
Yield: 4 servings

4 tb Unsalted butter
3/4 c Thin sliced shallots
2 lb Butternut squash; peeled,
- seeded, in 3/4" cubes
1 tb Fine chopped fresh sage
- leaves; more for serving
+=OR=+
2 ts Chopped rosemary or
- marjoram; 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 (opt)

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, the 1/4 teaspoon black pepper and
the 1/4 teaspoon 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 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.

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.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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