Sage Butternut Squash Orzo
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 heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary.
Transfer orzo to large bowl. Stir in vegetable mixture, then Parmesan and season with salt and pepper.