Sage Butternut Squash Orzo

Sage Butternut Squash Orzo


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


Melt ghee in a heavy large skillet over medium heat.

Add onion and sauté until tender, about 6 minutes.

Add ginger and sauté until fragrant, about 1 minute.

Add butternut squash, brussels sprouts, thyme, and sage. Stir to coat.

Add 1/2 cup vegetable broth and wine.

Simmer until vegetables are almost tender and liquid is absorbed – about 10 minutes.

Meanwhile, bring 2 1/2 cups broth to boil in a heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary.

Transfer orzo to a large bowl. Stir in vegetable mixture, then Parmesan, and season with salt and pepper.

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