Categories: Thanksgiving, main dish, not tried

Ingredients

• 1 c panko breadcrumbs
• 1 Tbsp chopped fresh flat-leaf parsley
• 10 Tbsp extra virgin olive oil
• 1 lb 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 Tbsps 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 Tbsp 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 Tbsp olive oil; season with salt and pepper. Trasnfer to oven and roast until tender, 12 – 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 Tbsp 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 – 10 minutes. Stir in tomatoes, garlic, and 1 cup water; let simmer until tomatoes begin to soften 5 – 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 Qt 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 Tbsp olive oil and serve.

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