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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Orzotto

Recipe courtesy of Kelsey Nixon

Orzotto with Peas

Recipe courtesy of Kelsey Nixon

Lemon-Basil Orzotto

Recipe courtesy of Kelsey Nixon

Butternut Soup

Recipe courtesy of Food Network Kitchen

Butternut Soup

Recipe courtesy of Curtis Aikens

Butternut Soup

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.