Jonathan Safran Foer's Fall Vegetable and Orzo Casserole

On last week's The Martha Stewart Show,Jonathan Safran Foer not only talked with the famous host about his

new book "Eating Animals", but also shared a delicious veggie casserole. Check it out below -- or for a

video,jump here!

Serves 6

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

1. Preheat oven to 400 degrees.

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

aside.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.