Butternut Squash Orzo - cooking recipe

Ingredients
    1 tablespoon butter
    1 tablespoon olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    3 cups diced peeled butternut squash (1/2-inch dice)
    4 cups vegetable broth
    1 cup orzo pasta (rice-shaped pasta)
    1/2 cup freshly grated parmesan cheese
    2 tablespoons chopped fresh basil
    salt and pepper
Preparation
    In a deep skillet, melt butter with oil over medium-high heat.
    Add onion and cook for about 6 minutes, or until tender and starting to brown.
    Add garlic and cook for 30 seconds.
    Add squash and stir.
    Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
    While it is simmering, bring the remaining broth to a boil.
    Add orzo and cook for about 8 minutes, until cooked al dente.
    Drain any excess liquid.
    Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
    Pour into a bowl and toss with basil and cheese.
    Add salt and pepper to taste.

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