Recipe courtesy of Kelsey Nixon
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

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