Fall Vegetable and Orzo Casserole

Name: Fall Vegetable and Orzo Casserole
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