Tuesday, March 30, 2010

Butternut Sage Orzo

Serves 4

1 cup chopped onion
In large frypan sauté over medium heat in 1 tablespoon oil until tender, about 6 minutes.

1 clove minced garlic
Add and sauté until fragrant, about 1 minute.

4 cups butternut squash – peeled, seeded, and cut into ½ inch pieces
Add and stir to coat.

½ cup vegetable or chicken broth
½ cup white wine or additional broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.

4 cups water or broth
1 cup orzo
While squash cooks bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to a large bowl. Stir in squash mixture.

½ cup Parmesan cheese – freshly grated
2 tablespoons fresh sage – chopped
Stir in. salt and pepper to tastes.

Alison Froese-Stoddard, Winnipeg, Manitoba
From: Simply in Season

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