Butternut Orzo and Roasted Mushrooms

Yesterday we shared a sweet potato soup recipe and a quick breakdown of what items (pork items to freeze and root vegetables/winter squash) from our CSA box we stocked up on at the end of the season to tide us over into the New Year. This recipe was made with one of those butternut squash that we kept around. It's nice to be able to have the vegetables even after the farm has gone into winter hibernation.

We've made butternut squash risotto a few times now and love it so I knew this recipe would be a winner when I ran across it. The roasted mushrooms were a last minute addition because a) they were in the fridge and b) I thought it would be good for the dish to have a bit more protein since it was vegetarian. Read on for the recipes.

Risotto-Style Butternut Orzo from Taste of Home
   Prep Time 20 min | Cook 25 min | Serves 5
3 cups cubed peeled butternut squash (about 1/2-inch cubes)
1 teaspoon olive oil
1/8 teaspoon salt
1/4 teaspoon pepper, divided
3 cups reduced-sodium chicken broth
1 small onion, chopped
2 teaspoons butter
1 cup uncooked orzo pasta
1 garlic clove, minced
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
1/2 teaspoon minced fresh thyme
Shaved Parmesan cheese, optional

   Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally.
   Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
   Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.

We garnished with this roasted mushrooms recipe below! The mushrooms are mixed with two of Patrick's favorite things: balsamic vinegar and dijon mustard.

Roasted Mushrooms with Balsamic, Thyme, and Dijon from rachel cooks blog
   Prep time 5 minutes | Cook time 20 minutes | Serves 4, as a side
16 ounces white mushrooms, cleaned and halved (I used cremini)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

Preheat oven to 400 degrees F.
In a bowl, toss all ingredients together. Spread on a rimmed baking sheet in a single layer. Bake for 10 minutes, toss with a spatula or spoon, and bake for 5-10 minutes more or until cooked through and golden brown. Serve hot.

1 comment:

  1. You have introduced me to butternut squash and we really like it, but I do not think I have had orzo. Will have to try it soon.