Butternut Squash Orzotto

By Laken

Ingredients

• 1 Tbsp olive oil
• 1 medium shallot, chopped (1/4-1/3 cup)
• 1 clove garlic, minced
• 1 glug white wine (optional)
• 1 cup whole wheat orzo
• 3/4 cup butternut squash puree*
• 3 cups chicken broth, warm
• 1/2 cup Parmesan
• Dash of cinnamon
• Dash of cayenne
• Salt
• Pepper

Preparation

Step 1

* Cut a squash in half, scoop out the seeds, brush with olive oil, and season cut sides with salt and pepper. Bake for ~45 minutes at 425, until fork tender. Let cool, peel away the skin, and process in a blender/food processor 'til smooth. Alternately, you could just bake and mash or blend.
Heat the olive oil in a large saute pan over medium-low heat.
Add onions and stir occasionally, until mostly browned.
Add garlic and cook for an additional minute.
Deglaze the pan with wine (if not using, add a splash of the chicken broth), stirring until most of the liquid has evaporated. Increase heat to medium, add the pasta and stir until coated.
Add the chicken broth 3/4 cup at a time, allowing most of the liquid to be absorbed before adding more. Stir frequently.
Before adding the last of the broth, add the pureed butternut squash, cinnamon, and cayenne.
Add the parmesan and remove from heat just before all the liquid has been absorbed. Salt and pepper to taste.