AuthorMaria
Heat oil in a large pot or skillet over medium heat. Sauté onions until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add the white wine and ½ cup of the vegetable broth. Simmer until squash is almost tender and liquid is absorbed, about 20 minutes.
While squash cooks, bring remaining broth to a boil in a separate large pot (add water if necessary to have enough liquid to boil the pasta). Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to large serving bowl (or return to pot) and stir in squash mixture. Stir in cheese and sage. Add salt and pepper to taste. Enjoy!
(original recipe from Simply in Season cookbook)
Ingredients
Directions
Heat oil in a large pot or skillet over medium heat. Sauté onions until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add the white wine and ½ cup of the vegetable broth. Simmer until squash is almost tender and liquid is absorbed, about 20 minutes.
While squash cooks, bring remaining broth to a boil in a separate large pot (add water if necessary to have enough liquid to boil the pasta). Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to large serving bowl (or return to pot) and stir in squash mixture. Stir in cheese and sage. Add salt and pepper to taste. Enjoy!
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