Butternut Orzotto

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

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

Directions

  1. 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. 
  2.  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. 
  3. Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm.

Roasted Butternut Squash

Butternut Squash Soup

Butternut Squash Soup

Butternut Squash and Turkey Chili

Coconut Curried Butternut Squash Soup

Butternut Squash Chicken Pot Pie

Butternut Squash and Bacon One-Pot Pasta

Butternut Soup