Can you say "Yum"? A creamy, slightly sweet, comforting dish. Great for a side dish or try adding bacon, shrimp or seared scallops as a main event.
BUTTERNUT SQUASH AND SAGE ORZO
2 Tbsp. butter
2 cloves garlic, minced
30 sage leaves, cut into ribbons
½ C. milk
1 ½ C. chicken broth
1 -12 oz. pkg. frozen winter squash, thawed
1 C. orzo
2 ½ C. water
2 ½ C. chicken broth
Salt and Pepper
Parmesan cheese
Bring 2-1/2 cups water and 2-1/2 cups chicken broth to a boil. Stir in orzo and cook 7-8 minutes until al dente. Drain.
In a non-stick skillet over medium heat, melt the butter and sauté with the garlic and sage for 2 minutes. Add in the ½ cup milk and ¾ cup broth. Simmer over medium-low heat 5 minutes. Stir in the squash until smooth. Add remaining ¾ cup broth and season with salt and pepper.
Add orzo to the sauce until well combined. Serve topped with Parmesan cheese.
