1. Jonathan SafranFoer's Fall Vegetable and Orzo Casserole
On last week's The Martha Stewart Show,JonathanSafranFoer not only talked with the famous host about his
new book "Eating Animals", but also shared a delicious veggie casserole. Check it out below -- or for a
video,jump here!
Serves 6
Ingredients
* 1 cup panko breadcrumbs * 1 tablespoon chopped fresh flat-leaf parsley * 10 tablespoons extra-virgin olive oil *
1 pound orzo pasta * 1 small butternut squash, peeled and cut into 1/2-inch wedges * 2 small bulbs fennel,
trimmed and cut into 1/2-inch pieces * 1 small red onion, julienned * 5 large tomatoes, peeled, seeded, and
chopped into 1-inch pieces * 2 cloves garlic, chopped * 2 tablespoons chopped fresh sage * Coarse salt and
freshly ground pepper
Directions
1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Set
aside.
3. 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. 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. 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. 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. 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.