Yield 4 servings
- 2 tablespoons olive oil
- 2 cups peeled, seeded and 1/2-inch-diced butternut squash (about 1 pound)
- 1 clove garlic, minced
- 1 small onion, diced
- 1 1/2 cups orzo
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 1/3 cup grated Parmesan
- 1/4 cup half-and-half
- 1 tablespoon chopped fresh sage
- Salt and cracked black pepper
Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the butternut squash and saute until just starting to soften, 5 to 7 minutes. Add the garlic and onions and saute until fragrant and translucent, 2 minutes longer. Add the orzo and continue cooking another 2 minutes, stirring occasionally. Pour in the wine and cook until absorbed.
Gradually add the chicken broth while stirring. Bring to a simmer, cover and cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm.