Butternut Squash and Sage Orzo

From Gourmet Magazine. March 1998.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

1. Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes.
2. 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.
3. 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.
4. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.