Back to Fall Vegetable and Orzo Casserole All Reviews for Fall Vegetable and Orzo Casserole - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 Yield: Serves 6 5047_111909_casserole.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 Yield: Serves 6 5047_111909_casserole.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6 Yield: Serves 6

Recipe Summary

Servings: 6 Yield: Serves 6

Servings: 6

Yield: Serves 6

6

Serves 6

5047_111909_casserole.jpg

5047_111909_casserole.jpg

Ingredients

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

Preheat oven to 400 degrees.

In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Set aside.

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.

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.

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.

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.

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.

Reviews (4)

 Add Rating & Review     73 Ratings   5 star values:        6    4 star values:        14    3 star values:        25    2 star values:        20    1 star values:        8

Reviews (4)

Add Rating & Review     73 Ratings   5 star values:        6    4 star values:        14    3 star values:        25    2 star values:        20    1 star values:        8

Add Rating & Review

73 Ratings 5 star values: 6 4 star values: 14 3 star values: 25 2 star values: 20 1 star values: 8

73 Ratings 5 star values: 6 4 star values: 14 3 star values: 25 2 star values: 20 1 star values: 8

73 Ratings 5 star values: 6 4 star values: 14 3 star values: 25 2 star values: 20 1 star values: 8

  • 5 star values: 6 4 star values: 14 3 star values: 25 2 star values: 20 1 star values: 8

    Martha Stewart Member     Rating: 5 stars       02/04/2018   I loved this recipe. But, I did some things differently. I was making pans for my family and my neighbor who is vegetarian for a cancer diagnosis. I made the whole shebang for both pans to begin with, but for each cooked layer I salted and peppered well: squash, pasta (no pepper but lots of salt), fennel, onions, garlic and tomato and water. I also took advice below and added extra sage. Then I added even more salt and pepper once combined. The pan for my neighbors I left as is, because he is fighting cancer and is vegetarian. For our pan I opened sausages from their casing, sauteed, and then added to the remainder of the mixture. They were BOTH great.  

Martha Stewart Member     Rating: Unrated       11/13/2012   This dish looks beautiful but it is a little too bland. I would double the sage and maybe add some ginger, which helps the squash a little.  

Martha Stewart Member     Rating: Unrated       11/26/2009   I just made this and it is very tasty but somehow lacking a little something. I think next time I will add a little grated mozzarella in with the vegetables and pasta.  

Martha Stewart Member     Rating: Unrated       11/25/2009   Thanks for all the delish vegetarian recipes, Martha!

    Martha Stewart Member

    Rating: 5 stars 02/04/2018

I loved this recipe. But, I did some things differently. I was making pans for my family and my neighbor who is vegetarian for a cancer diagnosis. I made the whole shebang for both pans to begin with, but for each cooked layer I salted and peppered well: squash, pasta (no pepper but lots of salt), fennel, onions, garlic and tomato and water. I also took advice below and added extra sage. Then I added even more salt and pepper once combined. The pan for my neighbors I left as is, because he is fighting cancer and is vegetarian. For our pan I opened sausages from their casing, sauteed, and then added to the remainder of the mixture. They were BOTH great.

Rating: 5 stars

Rating: Unrated 11/13/2012

This dish looks beautiful but it is a little too bland. I would double the sage and maybe add some ginger, which helps the squash a little.

Rating: Unrated

Rating: Unrated 11/26/2009

I just made this and it is very tasty but somehow lacking a little something. I think next time I will add a little grated mozzarella in with the vegetables and pasta.

Rating: Unrated 11/25/2009

Thanks for all the delish vegetarian recipes, Martha!

All Reviews for Fall Vegetable and Orzo Casserole

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fall Vegetable and Orzo Casserole

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest