AUTUMN HARVEST ORZO WITH BUTTERNUT SQUASH AND SPICED BROWN BUTTER
Our Autumn Harvest Orzo (featuring pumpkin, chestnut and sage-flavored orzo) marries perfectly with roasted butternut squash, nutty browned butter and warm cinnamon.
Prep time: 0 min
Cook time: 35 min
Total time: 35 min
Makes 4 to 6 servings
1 Butternut Squash, peeled and cut into small dice (2 cups)
4 Tablespoons Olive Oil, divided
3/4 Teaspoon Kosher Sea Salt Flakes, divided
4 Cups Salted Water
1 Cup Autumn Harvest Orzo, uncooked
1/4 Cup Unsalted Butter
1/4 Teaspoon Ground Korintje Cinnamon
1/4 Teaspoon Ground Black Peppercorns Dustless
2 Tablespoons Fresh Parsley, chopped
Parmesan Cheese, shaved, for serving
Preheat oven to 400°F, and line baking sheet with aluminum foil.
Toss butternut squash with 2 tablespoons olive oil and 1/2 teaspoon salt in large bowl. Turn out onto prepared baking sheet, and roast until fully tender, about 20 minutes. Remove from oven and set aside.
Bring water to a boil. Add Autumn Harvest Orzo Blend and bring back to boil. Reduce heat and simmer until al dente, about 10 minutes. Drain.
Melt butter in large skillet over medium heat. Continue cooking until butter reaches nutty brown color. Turn off heat and add remaining olive oil, cinnamon, black pepper and remaining 1/4 teaspoon salt. Stir in butternut squash, cooked orzo and chopped parsley until thoroughly combined.
Serve immediately, topped with shaved Parmesan cheese.