3 C. cubed, peeled butternut squash (about 1/2" cubes) 1 tsp. olive oil 1/8 tsp. salt 1/4 tsp. pepper, divided 3 C. chicken broth 1 small onion, chopped 2 tsp. butter 1 C. orzo pasta 1 garlic clove, minced 2 T. minced fresh parsley 1 1/2 tsp. minced fresh sage 1/2 tsp. minced fresh thyme Shaved Parmesan cheese (optional)
Place squash in a greased 15x10" baking dish. Drizzle with oil and sprinkle with salt and 1/8 teaspoon pepper. Bake at 400F for 15 to 20 minutes until tender; stirring occasionally. In a small saucepan, heat the broth and keep warm. In a large non-stick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir 2 to 3 minutes. Carefully stir in 1 cup of warm broth. Cook and stir until all the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring occasionally. Allow liquid to be absorbed between additions. Cook until the risotto is creamy and orzo is almost tender, about 20 minutes. Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese is desired. Serve immediately. Yield: 5 servings.