Saturday, October 11, 2014

Butternut Sage Orzo

Using orzo in this dish creates a taste similar to risotto, but without having to constantly watch and stir the pot.  The leftovers were even better.  

1 onion, chopped
1 clove garlic, minced
1 butternut squash; peeled, seeded, and cut into 1/2-inch pieces
4 1/2 cup vegetable or chicken broth, divided
1/2 cup white wine or additional broth
1 cup orzo
1/2 cup parmesan cheese, freshly grated
2 Tbsp fresh sage, or 1 1/2 tsp dried (if using dried, add it to the simmering butternut)

In a large frying pan or dutch oven, heat 1 Tbsp oil over medium high heat.  Add onion and cook until tender, about 6 minutes.  Add garlic and sauté until fragrant, about 1 minute.  Add squash pieces and stir to coat, then add 1/2 cup broth and white wine.  Simmer until squash is almost tender and liquid is absorbed, about 10 minutes.

While squash cooks, bring 4 cups broth (or water) to a boil in a large saucepan and then add orzo.  Boil until tender but still firm to bite, about 8 minutes.  Drain.  Transfer to a large bowl.  Stir in squash mixture.

recipe taken from Simply in Season

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