For dinner tonight I decided to break open one of our many winter squash that Jamey recently brought in from the garden. I perused my Simply in Season cookbook and found a recipe that made my mouth water. It turned out beautifully- creamy, fragrant and oh! what a comfort food. Jamey said he could eat it all winter. Wow. We seem to all agree, this recipe is a keeper.
Butternut Sage Orzo (Alison Froese-Stoddard, Simply in Season)
1 cup onion, chopped
1 clove garlic, minced
4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
1/2 cup vegetable or chicken broth
1/2 cup white wine or additional broth
4 cups water or broth
1 cup orzo
1/2 cup parmesan cheese
2 tbsp. fresh sage or 1 1/2 tsp. dried
In a large frying pan, saute the onion over medium heat in 1 tbsp. oil until tender. Add and saute garlic until fragrant. Add squash and stir to coat. Add 1/2 cup broth and 1/2 cup white wine (or broth). Simmer for about 10 minutes, until squash is tender. While the squash is simmering, bring the 4 cups of water or broth to a boil in a saucepan. Add orzo and boil until it's just tender, about 8 minutes. Drain and transfer to a large bowl. Add squash mixture to large bowl once it's tender. Stir in parmesan cheese and sage.
My notes: I added 1 cup browned sausage. Also, my butternut yielded 6 cups of cubes instead of 4 cups. This seemed to work fine. I used all broth (no wine or water).
Take a look at my boy's plate. He ate all the vegetable and left the pasta. Usually it's the other way around. I told you this recipe is a keeper. Run it past your little ones.