Directions:
- Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary.
- Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.28 Kcal (1580 kJ) | ||
| Calories from fat | 170.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.94g | 29% | |
|---|---|---|---|
| Cholesterol | 39.86mg | 13% | |
| Sodium | 824.89mg | 34% | |
| Potassium | 942.43mg | 20% | |
| Total Carbs | 40.15g | 13% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 6.34g | 25% | |
| Protein | 11.45g | 23% | |
| Vitamin C | 51mg | 85% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 2.7mg | 15% | |
| Calcium | 279.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 61.17 Kcal (256 kJ) | ||
| Calories from fat | 27.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 29% | |
|---|---|---|---|
| Cholesterol | 6.46mg | 13% | |
| Sodium | 133.74mg | 34% | |
| Potassium | 152.8mg | 20% | |
| Total Carbs | 6.51g | 13% | |
| Sugars | 1.26g | 31% | |
| Dietary Fiber | 1.03g | 25% | |
| Protein | 1.86g | 23% | |
| Vitamin C | 8.3mg | 85% | |
| Vitamin A | 0.4mg | 79% | |
| Iron | 0.4mg | 15% | |
| Calcium | 45.4mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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