3 cups cubed, peeled butternut squash (1/2” cubes)
1tbsp extra virgin olive oil
1/4 tsp salt
¼ tsp pepper(divided)
3 cup reduced sodium chicken broth
1 small onion, chopped
1 cup uncooked orzo
1 clove garlic, minced
2tbsp minced fresh parsley
1 ½ tsp minced fresh sage
½ tsp minced fresh thyme
Preheat the oven to 400°
Place the squash in a greased 15” x 10” baking pan. Drizzle with the oil. Sprinkle with the salt & 1/8 tsp of pepper.
Bake for 15-20 minutes or until tender, stirring halfway through.
While the squash is baking, heat the broth in a small saucepan and keep warm.
In a large skillet, sauté the onion in the butter until tender. Add the orzo and garlic; cook and stir for 2-3 minutes. Slowly stir in 1 cup of warm broth. Cook and stir until ½ the liquid is absorbed. Add the remaining broth ½ cup at a time, stirring constantly allowing the liquid to absorb between additions. Cook until the risotto is almost tender. (cooking time is about 20 minutes)
Add the herbs, cooked squash and the remaining pepper. Heat through. Garnish with the shaved Parmesan.