BAKED ORZO WITH BUTTERNUT SQUASH AND MUSHROOMS
I got this recipe from one of my co workers. It's the first time I have cooked orzo and I wasn't disappointed.
Provided by Fluffy
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place a skillet over high heat and add oil.
- Saute onion for 3 to 4 minutes.
- Add mushrooms and garlic and continue to saute until mushrooms have released their liquid and they are golden.
- Add chicken stock and bring to boil.
- Pour mushroom and stock mixture orzo and rosemary into a 8x8 baking dish.
- Season with salt and pepper and bake 35 minutes until liquid is absorbed.
PASTA WITH BUTTERNUT SQUASH AND MUSHROOMS
This fast and easy pasta is loaded with earthy mushrooms and sweet butternut squash.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in boiling hot water for 30 minutes. Drain and pat dry.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Chop the mushrooms. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the water evaporates and the mushrooms are crisp around the edges, about 5 to 8 minutes.
- Add the garlic, shallot, oregano and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Season with salt and pepper. Top with the remaining 1/2 cup parmesan.
MUSHROOM AND BUTTERNUT SQUASH RISOTTO
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
- Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that's OK.)
- Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.
ORZO WITH YELLOW SQUASH, MUSHROOMS, AND PINE NUTS
Categories Milk/Cream Garlic Mushroom Pasta Side Sauté Vegetarian Parmesan Pine Nut Squash Parsley Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Melt butter with oil in large skillet over medium heat. Add shallot; sauté 2 minutes. Add squash. Increase heat to medium-high; sauté until softened, about 3 minutes. Add mushrooms; sauté until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper.
- Meanwhile, cook orzo in boiling salted water until just tender but firm to bite. Drain, reserving 1/3 cup pasta liquid.
- Mix orzo, cheese, cream, and 3 tablespoons parsley into vegetables in skillet. Stir over low heat until creamy, adding some reserved pasta liquid if dry, about 3 minutes. Mix in pine nuts. Season with salt and pepper. Transfer to bowl; sprinkle with 1 tablespoon parsley.
BUTTERNUT SQUASH ORZO
When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.
Provided by SJG3483
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a deep skillet, melt butter with oil over medium-high heat.
- Add onion and cook for about 6 minutes, or until tender and starting to brown.
- Add garlic and cook for 30 seconds.
- Add squash and stir.
- Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
- While it is simmering, bring the remaining broth to a boil.
- Add orzo and cook for about 8 minutes, until cooked al dente.
- Drain any excess liquid.
- Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
- Pour into a bowl and toss with basil and cheese.
- Add salt and pepper to taste.
BUTTERNUT SQUASH AND SAGE ORZO
Categories Pasta Side Parmesan Butternut Squash White Wine Fall Sage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary.
- Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.
BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
- Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
- Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
- Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.
Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
MUSHROOM AND PEA ORZOTTO
A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.
Provided by Kim
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
- Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
- Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g
BUTTERNUT SQUASH BAKE
This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.
Provided by Too Hot Tamale
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
- Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Nutrition Facts : Calories 379 calories, Carbohydrate 47 g, Cholesterol 21.3 mg, Fat 18.5 g, Fiber 6.9 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 560.3 mg, Sugar 8.2 g
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