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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 medium onion, chopped |
2 cloves garlic, minced |
3 cups diced peeled butternut squash (1/2-inch dice) |
4 cups vegetable broth |
1 cup orzo pasta (rice-shaped pasta) |
1/2 cup freshly grated parmesan cheese |
2 tablespoons chopped fresh basil |
salt and pepper |
Directions:
1. In a deep skillet, melt butter with oil over medium-high heat.
2. Add onion and cook for about 6 minutes, or until tender and starting to brown.
3. Add garlic and cook for 30 seconds.
4. Add squash and stir.
5. Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
6. While it is simmering, bring the remaining broth to a boil.
7. Add orzo and cook for about 8 minutes, until cooked al dente.
8. Drain any excess liquid.
9. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
10. Pour into a bowl and toss with basil and cheese.
11. Add salt and pepper to taste.
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