brown butter honeynut squash orzo

Squash season is upon us and I couldn’t be happier. Delicata, Red Kuri, Kabocha, Spaghetti… just some of my favorites to name a few. But the real star that outshines everyone else in my opinion is the honeynut. A smaller version of butternut with a slightly sweeter taste, and it’s just SO CUTE. It’s perfect in this brown butter orzo, inspired by NYT Cooking.

Similar to a risotto, but less of the fuss. All made in one pot, and incredibly rich tasting from the combination of the brown butter, sage, and ricotta. A very impressive meal with very little effort.


brown butter honeynut squash orzo

ingredients

  • 4 tablespoons unsalted butter

  • ¾ cup thinly sliced shallots (2 to 3)

  • 2 honeynut squash, peeled and cut into ¾-inch cubes (or use butternut)

  • 1 tablespoon finely chopped fresh sage leaves

  • 2 teaspoons salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon red-pepper flakes

  • 3 cups bone broth (or use veg stock or chix stock)

  • 1½ cups uncooked orzo

  • 1 lemon, zested and halved

  • 1/4 cup grated Parmesan

  • ½ cup whole-milk ricotta

instructions

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. This will take about 5-8 minutes.

Stir in shallots and cook until slightly softened, about 2 minutes. Add cubed squash, sage, a large pinch of salt, 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.

Add the 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, or more stock.

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, and sprinkle with more grated Parmesan and black pepper just before serving. Garnish the top with more red-pepper flakes and sage.

Amy FieldsComment