Fall is in full swing, the leaves are beautiful colors of brown, red, and gold and the air is crisp! This time of year, grocery stores are packed with many varieties of squashes and cooking with produce in season is a great way to add variety and save some money. This recipe uses butternut squash, a squash that to me that has always represented the many flavors of the fall. We like to eat this as a main dish but it could also be used as a side dish.
2 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
1/2 cup freshly grated Parmesan
of dried basil or 2 tablespoons of fresh basil
salt and pepper
1. In skillet, heat oil over medium-high heat. Once hot, add onion and cook for about 6 minutes until translucent.
2. Add garlic and cook for 30 seconds.
3. Add squash and continue cooking.
4. Add 1/2 cup vegetable broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
5. In a seperate pan, add remaining broth and bring to a boil.
6. Add orzo and cook for about 8-9 minutes. Drain the pasta.
7. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
8. Pour into a bowl and toss with basil and cheese.
9. Add salt and pepper to taste.