Butternut Squash Orzo

SJG3483's Note:

When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups diced peeled butternut squash (1/2-inch dice)
• 4 cups vegetable broth
• 1 cup orzo pasta (rice-shaped pasta)
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh basil
• salt and pepper

Directions:

1. In a deep skillet, melt butter with oil over medium-high heat.
2. Add onion and cook for about 6 minutes, or until tender and starting to brown.
3. Add garlic and cook for 30 seconds.
4. Add squash and stir.
5. Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
6. While it is simmering, bring the remaining broth to a boil.
7. Add orzo and cook for about 8 minutes, until cooked al dente.
8. Drain any excess liquid.
9. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
10. Pour into a bowl and toss with basil and cheese.
11. Add salt and pepper to taste.

Reviews

[Jay3fer]

Rich and yummy! Used fake broth (pareve chicken soup mix) but otherwise verbatim and wow - what an awesome combination of flavours. Kind of like sumptuous, decadent mac & cheese. ;-) A hit with grownups, big & little kids. Made as a main, but it presents itself more like a side dish, so I'd probably pair it with something next time... perhaps a salad?

[HisPixie]

Very good, thank you for posting! I used chicken broth instead of vegetable broth and basil from my garden (yum!). I like the idea of adding chopped walnuts and I'll try that next time because there WILL be a next time! It was an unusual recipe for us but my husband and I both really enjoyed it.

[Chef C.S.]

The best butternut squash recipe EVER! Only changes I made were I toasted the orzo before cooking it, I used Thai Coconut Curry stock because it was expired & I needed to use it and it sounded like it would be really good w/ it, and added walnuts at the end for some protein. Topped w/ a tiny bit of parmesan & basil at the end (some cheese was in the orzo too). Even the pickiest 4 yr old in the world ate 7 bites w/o turning his nose up in too much disgust and that's HUGE! Delicious. Thanks for the recipe. I'll make this again & again. I saved my broth so I can make it again later this week. I may freeze 3-1/2 C to make it easy to use and ready for the recipe.