We’ve been featuring some easy recipes so far this year, in an effort to help with any resolutions you might have to cook more at home, and also because this is a rather lazy time of year.  So here’s another new and delicious vegetarian meal we made lately – a quick and simple orzo with vegetables and cheese.  You will have to tackle a butternut squash here, but other than that there’s not a lot of effort you’ll need to put in to get this warm and delicious dish.  We based this on a recipe we found in the New York Times, and we’ll walk you through the steps for how to get from raw ingredients to this little bowl of goodness.

You’ll need:

• Half a stick of butter
• 2 shallots
• A 2-pound butternut squash
• Rosemary
• Red pepper flakes
• 3 Massel 7’s chicken-style bouillon cubes
• Orzo
• A lemon
• Parmesan cheese
• Ricotta cheese

You can start by slicing your shallots as thinly as you can, then peeling your squash, scooping out all the seeds and pulp, and cutting it into small cubes.  In a Dutch oven, melt your butter over medium heat, and once it’s fully liquid swirl it around in the pan every so often for 3 or 4 minutes, until it browns – but make sure it doesn’t burn.  Add in the shallots and cook for 2 minutes.

Then stir in your squash, 2 teaspoons of chopped rosemary, salt, pepper, and a generous sprinkling of red pepper flakes.  Cook for 15 minutes or so, until the squash has started to soften, but make sure to stir frequently so nothing sticks to the pan.

While this is on the stove, boil 3 cups of water and dissolve in your bouillon cubes.  Once the squash is cooked, pour in this broth plus 1 1/2 cups of orzo.  Zest in your lemon and add a little more salt, then place the cover on the Dutch oven and turn the heat down to medium-low.  Let everything simmer for another 15 minutes, until the orzo is cooked and almost all the broth is absorbed – check a few times to make sure the pan isn’t drying out, and add in a little water if it is.  Once you’ve got tender orzo, turn off the heat, grate in 2 tablespoons of Parmesan, and squeeze in the juice from the lemon.  Scoop up servings of orzo and top with some ricotta (and more Parmesan and rosemary if you want).

We liked the interesting combination of ingredients and textures here – you’ve got some butternut squash, which becomes very tender when you sauté it and then cook it in broth, plus some nice tiny pasta, plus herbs and seasonings, all topped with creamy, cool ricotta.  Vegetables, cheese, and carbs, all flavored well and in one easy bowl?  It’s the perfect hot meal for these cold days.