3 tablespoons ghee
1/2 cup chopped onion
1 Tbsp. of ginger, minced
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
2 cups brussels sprouts, cut in halves
2 1/2 cups of homemade vegetable broth
1/2 cup dry white wine
1 cup orzo (rice-shaped pasta)
1/2 cup freshly grated Parmesan cheese
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh thyme