Name: Fall Vegetable and Orzo Casserole
Yield: 6
Ingredients: 1 c. panko breadcrumbs -; 1 tbsp. chopped fresh flat-leaf parsley -; 10 tbsp. extra-virgin olive oil -; 1 lb. orzo pasta -; 1 small butternut squash -; 2 bulb fennel -; 1 small red onion -; 5 large tomatoes -; 2 clove garlic -; 2 tbsp. chopped fresh sage -; Coarse salt -; Freshly ground pepper -

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Ingredients for - Fall Vegetable and Orzo Casserole

1. 1 c. panko breadcrumbs -

2. 1 tbsp. chopped fresh flat-leaf parsley -

3. 10 tbsp. extra-virgin olive oil -

4. 1 lb. orzo pasta -

5. 1 small butternut squash -

6. 2 bulb fennel -

7. 1 small red onion -

8. 5 large tomatoes -

9. 2 clove garlic -

10. 2 tbsp. chopped fresh sage -

11. Coarse salt -

12. Freshly ground pepper -

How to cook deliciously - Fall Vegetable and Orzo Casserole

1. Stage

Preheat oven to 400 degrees F.

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.