Recipe by dicentra
From Gourmet Magazine. March 1998.
Top Review by Abby Girl
I tried this recipe because 1)it came from Gourmet, (and I had always found that they had good, sound recipes) and 2) for the fact it had all wonderful ingredients that we like..and 3) because we just discovered butternut squash and wanted to try other recipes. I am afraid to report that this recipe was a bit of a disappoiontment for us. It wasted ingredients, like the chicken broth: there was no need for 3-1/2 cups of chicken broth needed to cook the orzo...and after straining the broth, I'm glad I kept some because the sauce got a little dry. I made up Recipe #449276 last week that my DH and I went totally ga-ga over last week....and have since passed it around 5 times. Sorry, but I think I will keep to my original recipe!
- 3 tablespoons butter
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 4 cups)
- 4 cups canned low sodium chicken broth
- 1⁄2 cup dry white wine
- 1 cup orzo pasta (rice-shaped pasta)
- 1⁄2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh sage
Directions See How It's Made
- 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.