Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 medium onions, 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
Directions:
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.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.