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Jonathan Safran Foer's Fall Vegetable and Orzo Casserole
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Jonathan Safran Foer's Fall Vegetable and Orzo Casserole

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  • 1. Jonathan SafranFoers Fall Vegetable and Orzo CasseroleOn last weeks The Martha Stewart Show,JonathanSafranFoer not only talked with the famous host about hisnew book "Eating Animals", but also shared a delicious veggie casserole. Check it out below -- or for avideo,jump here!Serves 6Ingredients* 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, andchopped into 1-inch pieces * 2 cloves garlic, chopped * 2 tablespoons chopped fresh sage * Coarse salt andfreshly ground pepperDirections1. Preheat oven to 400 degrees.2. In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Setaside.3. Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheetwith 2 tablespoons olive oil; season with salt and pepper. Transfer to oven and roast until tender, 12 to 15minutes. 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 tobowl with squash.5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, untilsoft 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 10minutes. 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 tooven and bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to oven andbake, uncovered, until panko is toasted, about 10 minutes more. Drizzle with remaining 2 tablespoons olive oiland serve.

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