Fall Vegetable and Orzo Casserole

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Ingredients in this Recipe

1 cup panko breadcrumbs
1 pound orzo pasta
1 small butternut squash, peeled and cut into 1/2 inch wedges
1 small red onion, julienned
1 tablespoon chopped fresh flat leaf parsley
10 tablespoons extra virgin olive oil
2 cloves garlic, chopped
2 small bulbs fennel, trimmed and cut into 1/2 inch pieces
2 tablespoons chopped fresh sage
5 large tomatoes, peeled, seeded, and chopped into 1 inch pieces
Coarse salt and freshly ground pepper

Recipe Preparation

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