I wish I had tried this recipe before Thanksgiving–it would have been a perfect turkey day side dish. Oh well, it also made a nice Sunday afternoon lunch.
I haven’t used orzo before, so this was a new experience. I rather like how it seems fancy 
For this dish, I sauteed 1 cup of onion (chopped) over medium heat for about 6 minutes in a tablespoon of olive oil. I added a clove of garlic (minced) and sauteed for another minute. I then added 4 C of peeled and chopped butternut squash, stirred, and added 1/2 C of chicken broth and 1/2 C of white wine and 1 1/2 tsp sage. For the wine I used Willow Vineyard’s award-winning chardonnay. Again I am reminded of how lucky I am to have such awesome wineries in my state. Simmer for about 10 minutes.
Meanwhile, bring 4 C of liquid (water or broth or a combination thereof) to a boil and add 1 C of orzo and boil for about 8 minutes. Drain and add to the squash mixture along with 1/2 C freshly grated Parmesan cheese and 2 T fresh sage (or 1 1/2 tsp dried). Salt and pepper to taste.
The verdict: This is a very rich, very satisfying side dish. I didn’t need to add any salt or pepper.
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Mmmmm… I LOVE orzo! The whole dish sounds wonderful! Looks good, too.