Although I still feel like it’s summer in San Antonio, we have started to find butternut squash at the local farmers’ markets. So, we gave in and bought a butternut squash. But, since it was still too hot to turn on the oven (around 100 degrees, still!), I decided against roasting it. Instead, I thought we would incorporate it into a main course. Once I looked out into the herb garden and saw the huge sage plant, I knew this was what I needed to make! The result? Amazing! And even though it’s still hot here, it felt a little (tiny) bit like fall!
Butternut Squash and Sage Orzo
Adapted from Bon Appétit, March 1998
2 Tbsp olive oil
1 cup chopped onion
1 garlic clove, minced
1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 4 cups)
4 cups canned low-salt vegetable broth
1/2 cup dry white wine
1 cup whole wheat orzo
1 oz freshly grated Parmesan cheese
2 tablespoons chopped fresh sage
Heat oil in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary.
Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.
**Notes**: If orzo is not available, another small whole wheat pasta can be used. Additionally, ½ cup broth can be substituted in place of white wine.
Total Fat: 6.4 g
Saturated Fat: 1.5 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 3.7 g
Cholesterol: 3.7 mg
Sodium: 189.2 mg
Potassium: 452.7 mg
Total Carbohydrate: 28.1 g
Dietary Fiber: 7.5 g
Sugars: 1.3 g
Protein: 5.1 g