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The orzo adds the perfect texture for a cozy, indulgent meal.
“Perfect cozy fall dinner!"
butter
shallot
salt
pepper
butternut squash
olive oil
garlic
orzo
sage
stock
parmesan cheese
nutmeg
Cut the butternut squash and season. Then, place them on a baking sheet and bake.
Take half of the baked butternut squash and blend it until smooth.
Saute the shallot and garlic in olive oil.
Add the orzo pasta into the pot with the sauteed shallot and garlic.
Add the seasonings and herbs and stir to combine.
Pour in the broth and cook until the orzo is slightly al dente.
Stir in the butternut squash puree.
Toss and mix in the parmesan cheese.
Add the roasted butternut squash, sage, and herbs. Serve and enjoy!
If you're using dried herbs, use half the amount, as they are more concentrated than fresh ones.