The Menu:
Sage and Butternut Orzo
The Original Recipe:
I haven't been changing recipes around as much, lately. My inspiration has left me. I am so glad that the few new dishes I have been making have the perfect recipe for me to follow (leaving out the need to change them!). This recipe is no different. It's delicious. I could have just eaten this as the main course. However, I did pair it with broiled Tilapia. I will be making this again.
Sage and Butternut Orzo
3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces (about
4 cups)
4 cups canned low-salt chicken broth
1/2 cup dry white wine
1 cup orzo
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh sage
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.