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Brown-Butter Orzo with Butternut Squash
Ingredients
  • 4 tablespoons unsalted butter
  • ¾ cup thinly sliced shallots (2 to 3), or use onion or leek
  • 1 small (2-pound) butternut squash, peeled, seeded and cut into ¾-inch cubes (3 cups)
  • 1 tablespoon finely chopped fresh sage leaves, or 2 teaspoons chopped rosemary or marjoram, plus more for serving if you like
  • 1 teaspoon fine sea salt or table salt, plus more as needed
  • ¼ teaspoon freshly ground black pepper, plus more for serving
  • ¼ teaspoon red-pepper flakes, plus more for serving
  • 3 cups vegetable stock or chicken stock
  • 1½ cup uncooked orzo
  • 1 lemon, zested and halved
  • 2 tablespoons grated Parmesan, plus more for serving
  • ½ cup whole-milk ricotta (optional)
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