1 butternut squash
3 tablespoons olive oil
Salt and freshly ground black pepper
2 medium shallots, chopped
2 cloves garlic, minced
1/4 cup white wine
1 pound orzo
4-6 cups chicken broth
1 cup Parmesan cheese
Dash of cinnamon
Dash of cayenne
1. Heat oven to 425*F. Cut squash in half, scoop out seed, brush with 1 tablespoon olive oil and season with salt and pepper. Bake 45 minutes, or until for tender. Cool, scoop out squash and mash. Measure 1 1/2 cup of butternut squash and reserve the rest for another recipe.
2. Heat remaining oil in large saucepan over medium heat. Add shallot and cook, stirring, until tender. Add garlic and cook until fragrant, about 30 seconds.
3. Stir in orzo and cook until slightly toasted. Add wine and cook, stirring, until completely absorbed. Working 1/2-1 cup at a time, add chicken broth. Stir often until chicken broth is completely absorbed before adding more.
4. Once pasta is tender, add butternut squash, cinnamon and cayenne. Stir to heat through. Add Parmesan and remove from heat. Season with salt and pepper to taste.
I’m still not quite ready for the winter that winter squash represents, but a butternut squash called to me and I decided to try out this recipe from Confections of a Foodie Bride. It was very tasty but I did find the cinnamon to be a little off-putting. I might omit it next time. Otherwise, this orzotto was very simple, just like a good risotto!
Shown here with random grilled steaks and Sundried Tomato Butter.