October 4, 2010

Butternut Squash with Pan Roasted Orzo

This would have been the perfect side dish if I hadn't eaten so much of it that I had no room for my main dish (Marinated Turkey Tenderloin...be looking out for that recipe soon, it's a keeper).  This is the essence of fall (I'm loving seasonal cooking right now), and is so filling.  Each bite is pleasing to all taste buds with hints of sweet, salty creamy and fresh. 
3 tablespoons olive oil
2 cups butternut squash (I used 1.25 lbs), peeled, seeded & cut into bite sized pieces
1 small sweet onion, diced
1 garlic clove
1 ½ cups orzo, dry
½ cup dry white wine (may substitute with vegetable broth)
3 cups vegetable broth
¼ cup cream
1/2 cup grated Parmesan cheese, + more for topping
1 tablespoon fresh sage, chopped
salt and cracked black pepper to taste
In a heavy-bottomed medium sauce pan, heat the olive oil. Add the butternut squash and sauté for 4 minutes until just starting to soften. Add onion and garlic and sauté for an additional 2 minutes until fragrant and translucent. Add the orzo and roast in the pan for 3 minutes, stirring occasionally. Add the wine (or broth) and cook until absorbed.

Gradually add the broth, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo is tender. Remove from heat.

Stir in cream, and parmesan.  Top with julienned fresh sage. Season with salt and pepper and serve.

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