Butternut Squash Orzo

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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.