adding more broth as it absorbed. After broth is absorbed, throw in some herbs and mix in the tender roasted butternut squash. It looks beautiful, smells wonderfully herby
and tastes delicious! I love squash anyway, but it was fantastic prepared this way. My husband gave it a "10", so that means it's good, real good! I hope you'll try it!
3 cups peeled, cubed butternut squash (about 1/2 inch cubes)
2 tsp. olive oil (recipe calls for 1 tsp.)
1/8 tsp. sea salt
1/4 tsp. pepper, divided
3 cups lowfat, reduced sodium chicken broth
1 cup diced onion ( recipe calls for 1 small onion)
1 tablespoon butter
1 cup uncooked orzo pasta
1 clove minced garlic
1 tsp. fresh thyme (recipe calls for 1/2 tsp.)
1 1/2 tsp. fresh sage. minced ( I used 1/2 tsp. rubbed sage)
1 tablespoon minced fresh parsley ( 2T. in recipe)
shaved Parmesan cheese, optional
Place cubed squash in a greased baking sheet and drizzle with the 2 tsp. olive oil. Sprinkle with the salt and 1/8 tsp. butter. Bake at 400 for about 20 minutes til tender, but not mushy. Meanwhile, heat the chicken broth in a small sauce pan or in the microwave. In a large skillet, saute onion in melted butter until tender. Add orzo and garlic and stir for 2-3 minutes. Stir in 1 cup of the warm broth and continue to stir until all the broth is absorbed. Add the remaining broth 1/2 cup at a time. Allow liquid to absorb before adding more. Cook until risotto is creamy and orzo is almost tender, or al dente. Cooking time is about 15-20 minutes. Add the herbs, remaining 1/8 tsp. pepper and the roasted squash. Toss gently. Garnish with shaved Parmesan, if desired.
I loved the mix of flavors in this dish, I only regret that I didn't have fresh sage to use. Next time, I'll definitely buy some. The roasted squash is delicious, of course, but with the fresh thyme mixed in it was heavenly. I'll be making this often, as I couldn't quit eating it! Makes about 4 servings. Enjoy!