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