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Fall Vegetable and Orzo Casserole

Seasonal vegetables and healthy orzo take center stage in this family-friendly casserole dish.

  • servings: 6

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Ingredients

  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 10 tablespoons extra-virgin olive oil
  • 1 pound orzo pasta
  • 1 small butternut squash, peeled and cut into 1/2-inch wedges
  • 2 small bulbs fennel, trimmed and cut into 1/2-inch pieces
  • 1 small red onion, julienned
  • 5 large tomatoes, peeled, seeded, and chopped into 1-inch pieces
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh sage
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Set aside.

  3. Step 3

    Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheet with 2 tablespoons olive oil; season with salt and pepper. Transfer to oven and roast until tender, 12 to 15 minutes. Transfer to a large bowl.

  4. Step 4

    Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes; drain and transfer to bowl with squash.

  5. Step 5

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and translucent, about 5 minutes. Transfer fennel to bowl with squash and orzo.

  6. Step 6

    Return skillet to medium heat and add onions. Cook, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Stir in tomatoes, garlic, and 1 cup water; let simmer until tomatoes begin to soften, 5 to 8 minutes. Transfer onion mixture to bowl with orzo, squash, and fennel. Fold in sage and season with salt and pepper.

  7. Step 7

    Transfer orzo mixture to a 3-quart baking dish; cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to oven and bake, uncovered, until panko is toasted, about 10 minutes more. Drizzle with remaining 2 tablespoons olive oil and serve.

Source
The Martha Stewart Show, November 2009

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Reviews (3)

  • suchante 13 Nov, 2012

    This dish looks beautiful but it is a little too bland. I would double the sage and maybe add some ginger, which helps the squash a little.

  • CaitiRenee 26 Nov, 2009

    I just made this and it is very tasty but somehow lacking a little something. I think next time I will add a little grated mozzarella in with the vegetables and pasta.

  • oak123 25 Nov, 2009

    Thanks for all the delish vegetarian recipes, Martha!