Subj : Melissa Clark Top 50 - 46
To   : All
From : Dave Drum
Date : Sat Sep 28 2024 19:11:00

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
  
  Uncle Dirty Dave's Archives
 
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