Butternut Orzotto

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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