Butternut Squash and Sage Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
1 cup chopped onion |
1 garlic clove, minced |
1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 4 cups) |
4 cups canned low-salt chicken broth |
1/2 cup dry white wine |
1 cup orzo (rice-shaped pasta) |
1/2 cup freshly grated parmesan cheese |
2 tablespoons chopped fresh sage |
Directions:
1. 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.
2. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.
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