Ingredients
3 cups cubed peeled butternut squash (about 1/2-inch cubes)1 teaspoon olive oil1/8 teaspoon salt1/4 teaspoon pepper, divided3 cups reduced-sodium chicken broth1 small onion, chopped2 teaspoons butter1 cup uncooked orzo pasta1 garlic clove, minced2 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh sage1/2 teaspoon minced fresh thymeShaved Parmesan cheese, optional
Preparation
Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.
