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Brown Butter Orzo & Butternut Squash
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Ingredients:
6 Tbsp Unsalted Butter, divided
4 Cups Butternut Squash, cut into 1/2-inch cubes
1 Tsp Red Pepper Flakes
7-8 Sage Leaves, sliced into thin strips
1 lb Orzo, uncooked
1 Tsp Garlic Powder
1 Tsp Salt
Pinch of Black Pepper
4 1/2 Cups Water
1 Cup Grated Parmesan
3 Tbsp White Balsamic Vinegar
Flakey Salt, for garnish, optional
Directions:
Melt 5 Tbsp butter in a large pot over medium heat. Once melted, let cook for 1-2 additional minutes until it starts to turn brown. Add the butternut squash, red pepper flakes, and sage. Stir to combine. Continue to cook for 5-7 minutes, stirring occasionally, to soften the squash.
Add the orzo, garlic powder, salt, and pepper. Stir to combine.
Add the water and stir to combine. Bring to a boil then cover, reduce the heat to low, and simmer for about 10 minutes or until the orzo is cooked through and the butternut squash Is soft and tender. Stir occasionally.
Stir in the remaining 1 Tbsp butter, the parmesan cheese, and the white balsamic vinegar.
Spoon into bowls, serve, and enjoy! Garnish with a pinch of flakey salt (optional).
Leftovers should be cooled completely and stored in an airtight container in the fridge.
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Melt 5 Tbsp butter in a large pot over medium heat. Once melted, let cook for 1-2 additional minutes until it starts to turn brown. Add the butternut squash, red pepper flakes, and sage. Stir to combine. Continue to cook for 5-7 minutes, stirring occasionally, to soften the squash.
Add the orzo, garlic powder, salt, and pepper. Stir to combine.
Add the water and stir to combine. Bring to a boil then cover, reduce the heat to low, and simmer for about 10 minutes or until the orzo is cooked through and the butternut squash Is soft and tender. Stir occasionally.
Stir in the remaining 1 Tbsp butter, the parmesan cheese, and the white balsamic vinegar.
Spoon into bowls, serve, and enjoy! Garnish with a pinch of flakey salt (optional).
Leftovers should be cooled completely and stored in an airtight container in the fridge.
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