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   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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