Butternut squash orzo risotto

INGREDIENTS

3 cups butternut squash, peeled and cut into ½-inch cubes
1 cup Brussels sprouts, trimmed and halved or quartered
3 tablespoons extra-virgin olive oil, divided
2 teaspoons Diamond Crystal® Kosher Salt, divided
1 teaspoon ground black pepper, divided
¼ cup heavy cream
2 tablespoons unsalted butter
¼ cup chopped hazelnuts
1 small shallot, finely chopped
2 cloves garlic, minced
1 cup orzo pasta
2 cups low-sodium vegetable broth, warmed, plus more as needed
½ cup grated Parmesan cheese
Chopped fresh thyme, for garnish

DIRECTIONS

Preheat oven to 400°F. Toss squash and Brussels sprouts with 2 tablespoons of oil, 1 teaspoon kosher salt and ½ teaspoon pepper. Spread into single layer on opposite ends of parchment-lined, rimmed baking sheet. Roast until vegetables are tender and lightly caramelized, about 25-30 minutes. Set aside Brussels sprouts and 1 cup of squash for garnish. Puree remaining squash and heavy cream using a food processor or immersion blender until smooth.
Melt butter in small skillet over medium heat. Add hazelnuts and toast, stirring frequently, until fragrant and butter is browned, about 1-2 minutes. Remove hazelnuts from butter and set aside.
Heat remaining oil in large skillet over medium heat. Add shallot and cook until softened, about 2-3 minutes. Add garlic, remaining kosher salt and pepper, and cook 1 minute, until fragrant.
Stir in orzo, and 2 cups of broth. Bring to boil, stirring frequently and adding more broth, as needed, ¼ cup at a time, until orzo is tender or al dente, and almost all liquid is absorbed, about 8-10 minutes. Add butternut squash puree and bring mixture to simmer. Stir in Parmesan until combined. Top with reserved Brussels sprouts, squash and toasted hazelnuts. Drizzle with brown butter. Garnish with thyme and serve!