Butternut Squash with Sage Orzo

Butternut Squash with Sage Orzo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons butter

  • 1

    cup chopped onion

  • 1

    garlic clove, minced

  • 1

    2-pound butternut squash, peeled, seeded and cut into ½-inch pieces (about 4 cups)

  • 4

    cups canned low-salt chicken broth

  • ½

    cup dry white wine

  • 1

    cup orzo (rice-shaped pasta)

  • ½

    cup freshly grated Parmesan cheese

  • 2

    tablespoons chopped fresh sage

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

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